Amuse-bouche served with Monsieur Paul’s Cocktail
Beetroot declinaison, aromatice vegetal broth
Saffron mussels soup
Sea bass in puff pastry, sauce Choron, Monsieur Paul style (served for two or more)
Seared scallops served with maple pumpkin velouté
Chicken fricassee with morels, rice pilaf with vegetables and black truffles
Rack of lamb roasted in a cocotte, curly green cabbage stuffed with mushrooms and chestnuts, fresh thyme juices
Imported cheeses plate
Chocolate sphere, chocolate cream, hazelnut biscuit, chocolate ice cream, warm chocolate Cognac sauce
Thin apple tart, almond cream, vanilla ice cream
