EASTER
MENU
LUNCH APRIL 20 & 21
INPUT Œuf Parfait at 63 degrees, Creamy Artichoke and Iberian Shoulder or Semi-cooked Foie Gras with Banyuls Blanc, Strawberry Chutney and Bread Toast
DISH Saddle of lamb in a herb crust, Peas and Asparagus or Suquet of Line Hake and Prawns, potatoes confit with organic Aspres saffron
DESSERT Dessert Buffet
excluding drinks BOOKINGS ON 04 68 81 10 32
dedulcni ecivres ,ecirp ten
39 €/PERS