Sunday 9 and Monday 10 April noon Bluefin tuna pavé snacked with virgin pomegranate oil. -Veal fillet with black mushrooms and crispy apples. -Brillat Savarin accompanied by its fig jam. -100% chocolate, note of praline and coriande. Starter + main course + cheese +...
Weekend menu "The 1933" White asparagus with foie gras shavings, hazelnut muslin.White asparagus with shavings of foie gras, hazelnut mousseline. OR Velvety "Dubarry" with perfect egg and truffle scents. "Dubarry" velouté with the perfect...
Restaurateur's Trophy 02 October 2018 Trophy of the best restaurateur 2018La Charpinière is proud to have won the title of best restaurateur 2018 for these three restaurants: The 1933 Comptoir des viandes The Source gourmet restaurant O’Pavilion event Thank...
