Auberge Nicolas Flamel

plus plat plus dessert les entrées, plats et desserts composant ce menu sont également disponibles à la carte

salmon tartare marinated in citrus fruits and fines herbs, sesame and crusty vermicelli

ratafia flavoured duck foie gras and knuckle of veal paté, rhubarb chutney with pine nuts

red mullet tart on a bed of grilled vegetables, tapenade à la provençale and mixed green salad, parmesan

fillet of gilthead (bream) with courgette scale, coriander virgin sauce and nutmeg flavoured leek fondue

upreme of guineafowl stuffed with cep and its rosemary gravy, saffron flavoured creamy risotto

roasted veal medallion with its armagnac (brandy) flambé duck foie gras sauce, baby sauteed potatoes with parsley and garlic sauce

cheese plate with green mixed salad and nuts

chocolate cake with melting middle and violet sorbet

almond mascarpone cream verrine, red fruits marinated with basil

williamsâ??s pear and gingerbread flavoured shortbread, cinnamon light cream

plus plat plus dessert les entrées, plats et desserts composant ce menu sont également disponibles à la carte

caramelised royal gala apple tart with fried duck foie gras and reduced port sauce

aubergine and roasted lobster crumble, condiment of the south, emulsion of rocket with pine nuts

scallops and langoustine aumônière, crayfish gazpacho

porterhouse steak with morels, pan-fried polenta and vanilla flavoured celery mousseline

seven-hour lamb served with seasonal vegetables, shoot of fennel

turbot with lobster cooked butter, black truffle creamy sauce, tender chicory (endive) and parmesan

the tasting selection of the chefâ??s favourite desserts

the nicolas flamel chocolate lingot dâ??or, mousse and harelnuts and liquorice flavoured ice cream

passion fruit with a cloud of coconut and marc of champagne flavoured sorbet