New Year’s Eve
Champagne aperitif with its frivolities in our chalet
Frozen lemon squash with Saint Jacques and shells the way "Georges Blanc",
cracks of Streusel with seaweeds.
Warmed oysters in their slightly cremated and perfumed juice,
stewed lettuce and fine hazelnuts
Translucent juice of lobster perfumed with Vanilla of Madagascar,
Candy of lobster with dice of saffroned potatoes.
Scampis and baby squids, vine tomatoes,
emulsion of coconut, pesto of rocket
Granita of Beaujolais, poached pear with wine and pepper of Jamaica.
Marinated venison with chopped parsley of sweet chestnuts, cake of artichokes
wood mushrooms and celeriac
Terrine of goat cheese with Pumpernickel,
bread of the Black Forest with cumin
Three times sweetened
Candies finishing the meal
2:00 o’clock: onion soup in our chalet.