hunchback menu

Shrimp tartare, guacamole

Salmon gravlax, basil espuma

Baked egg with foie gras & oyster mushrooms

6 Burgundy snails

semi-cooked foie gras, toast & chutney

Pork terrine, pickles, toasted bread

Duck tataki from Aveyron

Beef stew with carrots and steamed potatoes

Lamb sweetbreads with porcini and oyster mushrooms

Seasonal Vegetable & Tofu Stir-Fry

7-hour shredded lamb shank

Catch of the day

Veal stew with morels

Butcher's Piece & Co

Roasted Saint Marcelin with honey

Salted Caramel Crème Brûlée

Pavlova with seasonal fruits

Revisited Lime Pie

Poached pear with vanilla - 65% dark chocolate topping

Cheesecake, blueberry chutney

Ice creams or sorbets from Berthillon

Charlotte, Mango Passion