Aperitif 
Orange juice

Wine 
Rosé Grenache

Starters 
In tempura deep fried langoustines, spicy sesame galette with cantaloupe melon 
Young chicken in a pot-au-feu of spring vegetables 

Main courses 
Turbot with an anchovy cream, mushrooms with basil, parsley coulis, veal gravy and crispy potatoes 
Saddle of lamb with dried tarragon and artichokes with small ‘Opperdoeser Ronde' potatoes

Desserts 
Almond meringue 
Rhubarb au gratin 
Cake soaked in Southern Comfort 
Tea 
Coffee 

米其林三星餐廳

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