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Retour de Marché
Starters :
Scallop carpaccio, mandarin, apple and coriander jelly.
Fresh mandarin peel.
Roasted king prawns with curry oil, with a pine nut and spring onion crust, cauliflower mousse à la Du Barry.
Main courses :
Seabass in a salt crust and white butter, glazed vegetables.
Truffled Poultry supreme, crusty polenta, asparagus, parmesan and truffle, poultry gravy.
Desserts :
Iced nougat with salted butter caramel and orange biscuit.
“Tout Chocolat” and raspberry sorbet, almond croustillant.