CHRISTMAS MENU 2021

MENU FROM 24/12 TO 5/01 

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Amuse bouche

Snacked foie gras, emulsion of truffles and roasted hazelnuts

Entrance 1

Gravlax salmon, parsnip cream, strong herb sauce

Entrance 2

Scallops, prawns, pickles and aniseed lobster sauce

FLAT

Veal tenderloin at low temperature, seasonal vegetables and full-bodied truffle gravy, mashed with truffle

Cheese

Tomatoes in melting jelly with its hot coulis, mozzarella dome 

CHOICE OF DESSERT

CheeseCake like a cigar
Or
Raspberry macaroon
Or 
3 chocolate
Or
Crunchy Chocolate 

Private chef paris | Pontoise | Delivery menu

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French toques and the national cooking academy
French Toques
It gives pride of place to culinary demonstrations and to the realization of gastronomic events, general public or professional.
National Cooking Academy
By relying on know-how, products, traditions, recipes, people
Culinary Academy of France
Defend, Improve, Transmit the French Culinary Art in the world, these are the vocations of this Academy.
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