Gourmet, light and plant-based, let’s take a look at our new spring-summer dinner menu!
Inspired by nature, our new culinary collection gives pride of place to seasonal plants and products, sourced from committed producers and suppliers:
– Les Volailles d’Alice farm poultry supreme, risotto, green asparagus and broad beans
– Mr.Goodfish Breton sea bass fillet, baby eggplant, cabbage variation
– Carpaccio of Mr.Goodfish yellowtail, beet and granny smith, condiments Spices Olivier Roellinger
– Maison Conquet smoked duck breast, artichoke peppers
– Risotto with fregola sarda and arugula pesto
– Pavlova with red fruits and vanilla ice cream Une Glace à Paris
Find the latest recipes from our Culinary Design & Creation team here!
