Brasserie
COLD BUFFET Canadian lobster Bouchot mussels Marenne oysters Gravlax & Smoked Salmon Veal Pie Duck Galantine Goose rilettes Shrimp Roast beef Vitello Tonnato Beef tartare Frisée salad with quail egg & lardon Shrimp cocktail Chicory salad with Roquefort dressing & walnuts Dried meat on the Berkel machine
MAIN COURSES - SERVED À LA CARTE: Bouillabaisse Cap de Marseille Baguette | Sauce rouille | safran Pyrenean suckling lamb shoulder Hachis parmentier | beans | Herbs Beef Bourguignon Stock | pearl onions | spot White asparagus Sauce hollandaise | new potatoes | chervil Egg Benedict | Egg Royal | Egg Florentine
CHEESE TROLLEY BY ROLF BEELER Mimolette Normandie, 18 months aged - Normandie St. Nectaire - Auvergne Brillat Savarin - Ille de France Brie de Melun - Ille de France Abbaye de Tamié - Haute Savoie Roquefort Papillon noir - Aveyron
PATISSERIE BUFFET BY OUR EXECUTIVE PASTRY CHEF DAMIAN CARINI Served in a glass… Mont-Blanc Honey melon with basil & lime Crème Fraîche & blueberries Caramel, Fleur De Sel, hazelnut & coffee Mini Patisserie Passion Fruit & Mango Saint Honoré Classic Opera Baba Au Rhum Cake Tonka mousse with strawberries Edelweiss 36% & rhubarb Lemon cake Macarons - vanilla | raspberry | pistachios Bürgenstock Glace by Casa Nobile