TASTING MENU

• Légumes Pot Au Feu

  Pot au feu vegetables stew, beef broth

• Chou D’aubervillier Farcie Braisé

  Stuffed cabbage, vegetable stew

• Turban De Poisson en Savarin

  Fluke mousse, glazed vegetable, sauce normande

• Pigeon en Crapeaudine Sur Canapé

  Roasted squab on a sourdough bread with liver farce, quince, sauce grand-veneur

• Baba Au Rhum et Crème Vanille

  Brioche dough soaked in rhum, vanilla whipped cream

See Chef Pierre’s Profile Here

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Tickets: $195 (includes 5 courses, each with a beverage pairing)

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