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Thursday, December 18, 2014

Menu of the month:  



Semi-cooked tuna with its green sauce

Surimis verrines  

Salmon tartare served in a section of cucumber  

Thyme and mushroom tartlets  


Pumpkin risotto served in a spoon  

Smoked chicken with guacamole  

Beef skewers with green sauce  

Pineapple Carpaccio  

Poached clementines cooked in winter spices

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