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Tasting menu by Guy Krenzer,
"Meilleur Ouvrier de France"
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Aperitif*
Cup of champagne Laurent
Perrier
4 amuses bouche
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Pre starter
Scallop in a walnut crust
cream of pumpkin
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Starter
Lobster roasted
with vegetables and autumn fruit
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Main course
(served at the carving table)
Free-range chicken viennoise
of pickled lemon, Arbois wine sauce
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Cheese
Cheese platter
by Marie Quatrehomme
(Meilleur Ouvrier de France Fromager)
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Dessert
Profiterole
in a hot chocolate gourmandise
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Minaiture pastries
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Drinks*
Wines
(1/2 bottle per person) :
White : Fourchaume, Chablis, 2006
Red : Roc de Cambes, Côtes de Bourg, 2002 or 2006
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* Included in the dinner
with beverages at 249,00 €/person only
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