Menus

Nutmeg squash velouté served with whipped cream and roasted seeds

"Gravlax" salmon marinated with citrus fruits, pink berries and mixed salad

Slow-cooked chicken served with wild mushrooms and mousseline of potatoes

"A la plancha" sea bass, passion fruit sauce, mousseline of Jerusalem artichoke and pilaf rice

Vanilla panna cotta, red fruit coulis

Pure chocolate mousse "Vietnam origin"

Medallion of duck foie gras with sweet wine, fig compote and toasted bread

Roasted scallops, Jerusalem artichoke puree with hazelnut pieces

Beef tenderloin and pan-fried wild mushrooms, Gamaret sauce, potato mousseline

Chocolate "Pure Vietnam" coulant, served with vanilla ice cream