Santa Claus has been and gone, and now it’s time for lunch. A Provençal kir opens the meal before chef Yvan Franceschi orchestrates his three- or four-course menu of foie gras, langoustines and lamb, ending with the ultimate indulgence of a chestnut and blueberry Yule log.
MENU
1 Provençal kir
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Splendid layered duck foie gras ‘cake’ with a winter salad
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Langoustine ravioli with sea foam
AND/OR
Lamb tenderloin nuggets with truffled root vegetables
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Optional cheese course : Brillat-Savarin triple-crème cheese with truffle
Traditional Christmas log with chocolate, hazelnut, and forest fruits
Full prepayment required at booking, free cancellation up to 48 hours before the date.
