Menu de Chef Dominique Oudin
Tuna fish tartare, red sweet bell pepper and tapenade sauce
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Red mullet slices, risotto and confit fennel, bouillabaisse style sauce
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Granite
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Lamb leg, small haricot "ragout" and confit garlic
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Marinated pineapple carpaccio with brown sugar and ginger, caramelized pineapple on a skewer and ice cream
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Mignardises, coffee and tea
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