To celebrate Easter, Chef Gaëtan Evrard presents
a gastronomic experience inspired by spring and seasonal produce.
A menu imagined as a journey between terroir and creativity, featuring hay-roasted asparagus, juniper-cured mullet gravlax, and farm veal cooked two ways infused with tea.
The experience concludes with The Easter Nest, a gourmet creation built around Manjari chocolate,Piedmont hazelnuts and tonka bean.
Easter Dine-in Menu 85€
Sunday, April 5
Amuse Bouche
Easter pâté,
egg mimosa,
shallot condiment,
barberry
_
Starter
Hay-roasted asparagus,
aged Vouvray sabayon,
tarragon chlorophyll
Juniper-cured mullet gravla
radish blossom, salsa verde
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Interlude
Oyster mushroom cappuccino,
grand cru Chocoman coffee
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Farm Excursion
Farm-raised veal in two cooking styles:
Tea-infused rack glazed sweetbreads
charred and confit leeks
tea-infused meat jus
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Pasture
Fresh goat cheese cloud,
wine reduction,
pollen from our beehives
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Dessert
The Easter Nest:
Manjari chocolate,
Piedmont hazelnut,
salted caramel, tonka bean
_
Mignardises
The takeaway Easter menu - 38€
Online ordering from March 1 to March 30
Pickup on Sunday, April 5, from 10:30 a.m. to 11:45 a.m.
Starter
Easter pâté – Egg mimosa, shallot condiment, barberry
–
Main course (choice)
Confit lamb shank – Crispy polenta – Rosemary and preserved lemon jus
or
Butter-poached sturgeon with sage – Vegetable nage with vermouth
–
Dessert
The Easter Nest
Manjari chocolate
Piedmont hazelnuts
Salted caramel
Tonka bean
