Amuse-bouchesRaviole stuffed with langoustines, sorrel sauceQuenelles of lobster and pikeperch, Champagne sauce, Tradition Elite caviarThe TomatoWild John Dory, flavoured with aniseedFrosted verbena liquor
Truffled Bresse chicken PDO cooked in a bladder, cream sauce with morel mushrooms Fresh and matured cheeses from our terroirsBloom of Sao Tomé cocoa or Strawberry sparkleFood & wine pairings selected by 6 renowned Chefs Sommeliers: Serge Dubs, Yann Eon,John Euvrard, Mathieu Vial, Eric Goettelmann and Maxime Valéry.Menus are subject to change according to seasonality.Booking requested and subject to availability. When booking, please specify that you have an invitation.Please present your invitation to the reception upon arrival.
To mark this unforgettable event, offer at the time of desserts to the sound of limonaire: two glasses of champagne accompanied by a chocolate creation from our Patissier Benoît Charvet.
Paul Bocuse colorful apron given to your guests as a souvenir during dessert time.
Book that presents simple recipes for the pleasure of cooking and sharing. All the art of the great chef Paul Bocuse within everyone's reach and which will be signed by one of our three 'Meilleur Ouvrier de France' Chefs and delivered on site at the time of the desserts.
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