Organised by
Suppported by

Menu

STARTER

Beet-cured salmon with lemon gel and horseradish mousse

MAIN COURSE

Grilled veal rump, truffled potato mille-feuille, and veal jus

DESSERT

Chocolate and passion fruit crisp
Coconut and pineapple dacquoise
Vanilla choux
Caramel choux

wines

White Wine:
Ch Ferrande Rouge

Red Wine:
Brouilly
Veggie.png
Vegetarian