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.