Valentine's Truffle Lunch

Amuse bouche

Breton lobster chartreuse with truffle jelly, artichoke and cr me fra che ice cream

Truffle souffl with shaved Périgord truffle, star anise and celery nage

Beef tenderloin "Rossini" with foie gras, parsley cream and p rigourdine sauce

Paris Brest
nougat, mandarine, Périgord truffle

Petit Fours

Sunday start 12.30 p.m.
Price per person 170