Champagne tasting 'Blanc de Blancs'

Dinner 'Chardonnay'

Champagne | Amuse:

Duck liver cream and brioche

Champagne | Amuse:

Dutch shrimp and endive

Champagne | Amuse:

Pointed cabbage and truffle salad

Chablis | Starter:

Sea bass fillet tartare with oyster dressing, frisée, yuzu mayonnaise and crispy sourdough

Aperitif | Amuse:

Cube candied ginger

Champagne | Amuse:

Goat cheese and fig coulis

Champagne | Amuse

Trout and green asparagus

Champagne | Amuse:

Gougere

Bourgogne | Main:

Veal fillet with prawns, hollandaise sauce, salty potato fondant, asparagus, salicornia, broad beans, pods and pea cream