FESTIVE MENUS
Christmas menu
December 24th dinner
SAINT-JACQUES DE BRETAGNE
carpaccio, rose geranium ice cream, caviar saké Petrossian Tsar Impérial
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LES BERLINGOTS ©ASP
barbecued chestnuts, meadowsweet velouté, mace and Tuber Melanosporum truffle
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BARBET RED MULLET
Plural squash, Gers saffron broth infused with Kabosu and Amaretto
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THE MALLARD PITHIVIERS
Impregnated with eucalyptus and imperatory root, radicchio, rosehip, full-bodied juice
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SAINT-MARCELLIN
Lager and melilo
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THE PEAR CONFERENCE
Pochée and confit, creamy with Madagascar vanilla and black garlic
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Rhône en scène menu
in 6 sequences
265€ per person
Drinks 195€ per person
New Year’s Eve menu
December 31st dinner
THE CURRANT
Thin tart with Amontillado, Gers saffron and bergamot sabayon,
Petrossian Tsar Imperial caviar
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LES BERLINGOTS ©ASP
Roscoff onion consommé, Gascon bacon, pink berries and Tuber Melanosporum truffle
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SAINT-JACQUES DE BRETAGNE
Turnip, bergamot condiment, turnip emulsion with sake and rose geranium
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THE LINE BAR AT CAVIAR
Created in 1971 by Jacques Pic
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HUNTING DEER
Smoked vanilla, black garlic and hibiscus, braised radicchio and quince
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SAINT-MARCELLIN
Lager and sweet clover
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MASSKARA RUM BABA
Satsuma mandarin sorbet and marmalade, button and cinnamon leaf
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Rhône en scène menu
in 7 sequences
315€ per person
Drinks 230€ per person
PRICE NET INCLUDING VAT
Reservations on 01 42 60 40 40 or by e-mail at [email protected]
