Entrées

·        Pancetta and braised pork belly from Ardèche, Hoï sin sauce, celeri and green apple gel

 

·        Asparagus cream, pumpkin seeds, olive oïl and sprouts salad

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Plats

·         Wild caught fish, safron risotto, mussel, leek and brocoli in a shell fish broth

 

·         Beef rib eye steak, soysauce and beetroot coulis, honey glazed vegetables; jus

 

 

Fromages et Desserts

·         Aged cheese platter or goat chesse platter

 

·         Banana parfait, mango, strawberry coulis, speculoos crumb, meringue

 

·         Equador chocolat ganach with orange Blossom, roasted buckweat granola, kalamansi lemon sorbet

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(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)