8th of March

MENU :

AMUSE BOUCHE

Oyster 

with Cucumber Vinaigrette, Verjus and Dill

Tartlet 

with Mushroom Duxelles

STARTERS

Scallop Tartar

with Fennel

Pike Perch

with Marinated Seaweed

MAIN COURSES :

Potato Risotto

with Jerusalem Artichoke and Crab

Venisson Fillet

with Slow Cooked Onions and Red Wine Sauce

DESERTS

Arack and Black Tea Espuma

with Quince and Meadowsweet Syrup

Pear Mousse 

with Chocolate Bisquit and Dark Chocolate Sauce

150 EUR per person

Wine Pairing :

Vazart-Coquart Blanc de Blancs Brut Reserve Grand Cru N/V  

Champagne, France

Weingut Clüsserath Riesling "Vom Schiefer" 2022

Mosel, Germany

2021 Famille Lieubeau Muscadet Sevre-et-Maine "Chateau-Thebaud"2021      

Loire, France

Granja Remelluri Gran Reserva 2012

Rioja, Spain

Bründlmayer Grüner Veltliner "Spiegel" Beerenauslese 2013

Kamptal, Austria

115 EUR per person

Provider of the experience is: