Bistrotters

A creamy vegetarian starter. The sweetness of artichoke and celeriac cream is enhanced by fresh basil and the crunch of hazelnuts.

Very tender beef piece, slow-cooked, served cold or warm. The cranberry sauce provides a fruity acidity that contrasts with the richness of the meat, accompanied by earthy beetroot and a nut tuile.

Rich and melting duck foie gras, homemade. Served with a sweet and tangy pineapple chutney and confit onions to balance the noble fat of the foie gras.

Raw trout fillet marinated in salt and spices. Served with a creamy wasabi and green apple mayonnaise for a zesty kick, and gingerbread for a sweet and spicy note.

Duck leg slow-cooked in its own fat until meltingly tender with crispy skin. Served with an exotic mango-ginger sauce and roasted vegetables.

Tender and pink lamb chops, served with a rich Port jus. The mille-feuille is a gratin of potatoes in thin, crispy and melting layers.

Delicate white fish fillet, cooked on the skin. Drizzled with a creamy Dutch sauce lightly spiced with paprika, served on a bed of quinoa and aniseed vegetables.

Vegetarian dish in the style of an upside-down tart with roasted butternut squash and goat cheese. Accompanied by a light Jerusalem artichoke foam and fresh salad.

Thick slice of brioche soaked in a milk-egg mixture and pan-fried in butter. Served warm, soft on the inside and golden on the outside, drizzled with caramel and chocolate.

Creamy cheesecake on a biscuit base. Flavored with hibiscus for a floral note, accompanied by fresh and tangy red berries.

Airy chocolate mousse flavored with tonka bean (vanilla/almond aromas). Served with crunchy biscuit crumbs and a fruity fig ice cream.

Tasting plate composed of three varieties of aged cheeses. Ideal for finishing the meal on a savory rather than sweet note.