Amuse-Bouche served with Monsieur Paul’s Cocktail
Maine Lobster salad with passion fruit vinaigrette
Escargot cassolette with watercress and potato emulsion
Saffron mussels soup
Sea bass in puff pastry, sauce Choron, Monsieur Paul style (served for two or more)
Snapper in potato scales, Thyme sauce
Seared scallops served with maple pumpkin velouté
Rack of lamb roasted in a cocotte, curly green cabbage stuffed with mushrooms and chestnuts, fresh thyme juices
Center cut beef tenderloins grilled, porcini fricassee, mashed potatoes mousseline, Bordelaise sauce
Chicken fricassee with morels, rice pilaf with vegetables and black truffles
Imported cheeses plate
Chocolate almond cake, chocolate cream, hazelnut biscuit, chocolate ice cream, warm chocolate Cognac sauce
Thin apple art, almond cream
Meringue, vanilla ice cream, raspberry sorbet, vanilla Chantilly, raspberry coulis