CHEESEBOARD - 15 €

A selection of matured cheeses from our Master Cheese Maker François Priet.

DESSERTS - 15 €

To avoid a long wait, desserts should be ordered when the main order is taken.

Our pastry cook, Damien Fedorenko, suggests:

Victoria pineapple baked in Vexin honey with a caramel tuile biscuit and orange sorbet
Pear poached in caramel served with a soft ganache of Concepción chocolate, with a salted butter and tonka bean caramel Baby banana with a tender coconut and lime biscuit and a delicate Maralumi chocolate shell
Lemon tart revisited, with lemon cream and a slightly tart marmalade, and crunchy meringue

Ask for our wines by the glass to accompany your cheese and dessert courses:
Ice Wine from Château Pajzos, Hungary, with your Carles Roquefort,
Drouin 1986 Calvados with your apple dessert,
a fortified 'Le Maydie' Madiran from Famille Laplace with the chocolate,
a glass of Louis Roederer Champagne to go with all desserts …
and our Maître d'hôtel can suggest other well-matched choices

.

Chief advise:


Wine by the glass to drink with your foie gras: - €15 Sauternes Château Haut Bommes 2005 (second vin du château Clos Haut Peyraguey 1er cru classé) Gewurztraminer Schlumberger Grains nobles Cuvée Anne 2000 The first-rate Hungarian Tokay Late Harvest Harslevelu 2005

----See our Drinks List at each table----