Dolce

America here we come

Dessert: jerusalem artichokes, cocos, chocolate

Liver, langoustine, beetroot, wheat, hazelnut

Grevenbroecker cheese, pear and orange in red wine, salad of figs and Reine Claude plum

Sliced pheasant fillet, pheasant leg in aspic, pomme maxime, quince and foie gras

Blanche de Namur, lemon, coriander

Americain aller et retour

Fillet of beef / peas / carrots

Grilled corncob - in the oven or on the BBQ

Torellone mushrooms Altoni / basil mayonnaise / virgin tomatoes / emulsion of Comté

Amuse: tofu - algae

Haddock, king crab, turnip, shore crab gravy 

Cep, onion, Loma La Gloria

Iberico pluma, grilled mini courgette, grilled mini fennel, young carrot, spring onion, pommes parisiennes stuffed with stew of pluma, pickles mousseline

Slow-cooked quality beef, candied shallots in Camille Léonie by Les Chemins de Bassac and a potato with Époisses AOP cheese

Jelly of Viva Sara blood orange tea / lemon cream / dentelles dessert and mint

Salma Salmon with cocktail of orange, ginger, lemon grass and saki, garnished with herbs

Slow-cooked sea bass on the barbecue, cooked over grapevines, served with asparagus, EVOO (Herdade de Vale de Arca) and smoked Gorgonzola cheese

Bean salad

Apple tartlet with puff pastry baked “à la minute” served with Bourbon vanilla ice cream and Calvados caramel (serves four)