The Chef recommends: Wine by the glass to drink with your foie gras: €15

Sauternes Château Haut Bommes 2001 (second vin du château Clos Haut Peyraguey 1er cru classé)

Gewurztraminer Schlumberger Grains nobles Cuvée Anne 2001

Porto Burmester Colheita Matured in wood 1990

JARDINS D'EPICURE MENU

Tasting Menu (served for all diners at the same table, until 9.30 p.m.)

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Jardins d'Epicure foie gras with gingerbread toast.

Monkfish tartare, gazpacho and a delicately piquant tomato sorbet.

Pan-fried small langoustines in a creamy sauce with slow-cooked purple artichokes.

Turbot steak "or" Quail breasts with green asparagus and beef juices with watercress.

A selection of matured cheeses with mixed spring salad leaves and walnut bread.

A dessert assortment.

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