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A walk in the forest

The Chef is back from the woods and imagining wonderful new ways to serve an autumn favourite: mushrooms

Chef Laurent André has made his selection and now offers a fixed menu celebrating this season’s star: the mushroom.

You will begin your autumn feast with a wild mushroom terrine from an artisan pork butcher, followed by macaronis stuffed with porcino mushrooms, celery, foie gras and black truffle juice.

The next course consists of a delicious filet of roasted John Dory, pan-fried chanterelles, tomato confit and fresh almonds.

And to finish on a sweet seasonal note: poached pears in vanilla syrup, chestnut cream with meringue topping and hazelnut ice cream.

From October 18 to November 8, 2017.