Valentine's Day Menu by Guy Krenzer,
Meilleur Ouvrier de France


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Amuse bouches

Three salted Hors d'Oeuvres

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Pastime

Scallop
in a walnut crust, cream of pumpkin

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Starter

Lobster
roasted with vegetables and autumn fruits

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Main course

Veal slowly-confit
pan-sautéed foie gras, heirloom vegetables

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Dessert

"Le Carrément Amoureux"
a surprise for two to savor signed Lenôtre

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Miniature pastries

Intense raspberry macaroon
Chocolate "Exception"

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Drinks

Service pink champagne served throughout the evening

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