What can we say? Subtile association between soft taste of the shells and the green fresh peas.
A simple and classic french recipe. Tender leeks perfectly cooked, and eggs mimosa with a light vinaigrette.
Fall’s velouté Onions carbonara, perfect egg and herb emulsion Duck ravioles, confit lemon, thai jus and somme daily suggestion by our chef Etienne Daviau
Tasty marinated herrings on slides of beetroots with a light chive cream.
A simple but very tasty entrée with lentils, herbs and grilled serrano.