Un descriptif des Allergènes est disponible sur demande
Further information regarding food allergens is available upon request
ENTRÉES
Assorted veggies : cauliflower tabbouleh, zucchini cannelloni with quinoa, tomato confit, guacamole, artichoke
Duck’s liver ballotines flavored with Jurançon (PDO white wine from South West of France), kumquats, French toasts with dried fruits
Blanched tomatoes with verbena, creamy crabs, pink shrimps
Wild cod marinated with herbs (Gravlax way), melon tartar, sichuan pepper
POISSONS
Cod loin a la plancha, small potatoes (grenailles), truffle cream
Stir-fried yellowfin tuna, tomato rougail (traditional Reunion dish, based on creole sausages), green asparagus
King prawns sauté with curry, organic penne, tomato confit
VIANDES
Stir-fried Black Angus rib steak, red onion stewed, Kâmpôt pepper (considered a rare spice from Cambodia)
Lamb’s rib (boneless and thick rolls fillet) a la plancha, vegetables tian (Provençal stew dish), black garlic with honey
Roasted free range chicken supreme, creamy rice with asparagus, Comté cheese
FROMAGES
Selection of fine cheeses
DESSERTS
Crunchy raspberry and coconut
Creamy strawberry and hibiscus
Shortbread apricot and rosemary biscuit
Handmade ice-cream and sorbet assortment
Trois Marches’s coffee