To begin
Pak choi prepared like pickles, sweet and sour sauce
or Brown lentil salad with wholegrain mustard
To follow
Slow-cooked venison roast with a delicate three-pepper sauce*
or Turkey roulade with dried fruits and its reduced cooking jus*
or Cod loin en papillote with its vegetable mirepoix*
or Vegetarian dish: our chef’s suggestion of the day
* served with jasmine rice scented with Asian vegetable flavours and Mediterranean grilled vegetables (courgettes, peppers, aubergines and baby corn).
To finish
Fruit salad verrine, from here and elsewhere
Compose your menu by choosing the starter and main course of your choice. The menu (starter, main course, dessert) must be the same for all guests. It must reach us no later than 10 days before your visit.
