A new menu with fragrant autumn scents and warm colours, created with passion by our Chefs
Executive Chef Laurent André is pleased to present his new menu celebrating autumn. His passion for authentic French cuisine has once more led him to select the very best seasonal products.
On the menu, a recipe from one of his mentors, Chef Alain Chapel: a mushroom broth topped ‘cappuccino-style’ with cockles and salicornia.
For a seasonal starter, Chef André called on the renowned artisan pork butcher Gilles Verot to create a pâté en croûte made of duck fillet, foie gras and griotte cherries.
Autumn is also the best time to enjoy white fish and certain shellfish. Choose from scallops fresh from Port-en-Bessin served with pumpkin mousseline and a chestnut emulsion or a steamed filet of pollack.
Traditional chicken quenelles, a gastronomic speciality from Lyon, has been tweaked by the Chef with an Albufera sauce and vegetables cooked in stock.
For dessert, our pastry chefs suggest a tarte tatin made with apples caramelised in salted butter or their famous millefeuille.