FC Cycle JAN/FEB

Jean-Bapiste Thomaes

Amuse Bouche
Stuffed Veal Rolls presented with green Apple Sauce

Variationen von Hors d’Oeuvres
Salmon Confit and Egg Salad with Belgian Vinaigrette
Creamy Chicken Salad with sliced Sweet Potato and Tarragon Crème fraîche
Vegetable Terrine and Avocado Salad, Cherry Tomato Confit

Salat und Suppe
Mixed Leaf Salad with grilled Bell Pepper, Zucchini, Bleu d'Auvergne Cheese and Asparagus accompanied by your Choice of Macadamia Nut Oil or Balsamic Dressing
Jerusalem Artichoke Soup with Parsley Oil

Auswahl an Hauptspeisen
Medium rare Tenderloin of Veal presented with Wild Mushrooms, Artichokes and Potato Mash
Fried Cod on Lemon Verbena served with braised Chicory and Brandade
Roulade and Breast of Guinea Fowl filled with Mushrooms, Savoy Cabbage Balls and Potato Cakes
Ravioli filled with Leaf Spinach on Parmesan Cream with White Cabbage

Vielfalt an Käse und Dessert
Brie, Roquefort, Banon, Père Joseph Kloster Kaese and Pont-l'Évêque with Quince Chutney, Red Radish and Grapes
Chocolate and Caramel Tartlet “Christophe Thomaes“ with a touch of Salt
Apple Tatin with Tahiti Vanilla Crème and Ice Cream