December 25th to January 2th
Unilaterally seared scallop flamed with anise, braised fennel with oranges, and sweet potato chips.
CHOICE OF SECOND STARTER
House smoked salmon with hickory aromas, blinis, sour dill cream, Radishes, red onions and marinated cucumbers pickle.
"Au torchon" duck foie gras from Brome Lake, oriental dates jam, house lost bread.
CHOICE OF MAIN COURSE
Roasted Coryphaene dorado filet, asparagus risotto shellfish and cognac bisque
Duo of sautéed giant prawn and Alberta's beef filet, Béarnaise sauce with capers, celeriac and tarragon purée.
Braised lamb shank, Banyuls wine and
Oyster mushrooms sauce, roasted sweet potatoes purée.
CHOICE OF DESSERT
Dark chocolate and hazelnuts praline royal, maple-flavoured English cream.
Frozen fresh raspberries nougat, red berries coulis, glazed lemon génoise cake.
Coffee, tea or herbal tea