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HAPPY EASTER AT “THE TABLE OF VALENTIN”

EASTER MENU 2019

Welcome

Asparagus caviar violet from Camargue and its tips

Tile thin bread, truffle and chocolate crane

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Appetizer

Small farmer egg in low temperature on a spring velvet of green asparagus and beans

Cap of raw asparagus raised with truffle oil

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Starter

Escalope of South-West fried foie gras, hazelnut crust, chocolate crane

Sweet red porto juice, sweet poached Ivorian pineapple

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Main Dish

Leg of Lamb of Provence, label “Crau des Alpilles”, roasted in Kamado, prepares Mechoui way.

Crushed potatoes bintje with black olives

Juice reduced and slightly raised with chocolate xocopili spices

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Chesse

Fresh goat of our shepherd Nathalie, marine by us – Chocolate crane

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Dessert

Gourmet decline at the Valrhona house’s chocolate tour and lace tile all choco

49 €/ person (taxes included) excluding drinks