Dinner at restaurant
MENU 1
Served on 5, 6, 26 and 27 juillet, 16 and 17 August
Starter King prawns roasted in sesame oil with cucumber carpaccio, mint-marinated watermelon, feta mousse (pine nut, tomato and spring onion condiment)
Main course Cod loin fillet cooked in olive oil, risotto with squid ink and Iberian chorizo, pea and basil cream
Dessert Apricot, honey and toasted almond melt, yogurt ice cream
MENU 2
Served on 12 and 13 July, 2, 3, 23 and 24 August
Starter Mackerel fillets cooked two ways, tarragon pesto, citrus avocado cream, coconut milk emulsion
Main course Rump of veal, rosemary roasted apricots, celery and hazelnut mash
Dessert Strawberry and raspberry soup with lime, pistachio ice cream
MENU 3
Served on 19 and 20 July, 9, 10, 30 and 31 August
Starter Shortcrust pastry tartlet, trilogy of cherry tomatoes and creamy burrata with basil, accompanied by pesto and balsamic caramel
Main course Grilled fillet of seabass, ravioli with artichoke purée, clams and preserved lemon, beurre blanc emulsion
Dessert Mango, pineapple and passion fruit soup, coconut ice cream
Packed lunch
It includes:
- a gazpacho,
- a salad: Orchidée salad (thai black rice, smoked salmon, edamame, soybean sprouts, mango, cucumber, cherry tomatoes, sesame seeds) or Coquelicot salad (penne, raw ham, dried tomatoes, grilled peppers, artichokes, mozzarella, arugula, basil and pine nuts),
- fruit salad or apple crumble
