Suite Menus

Saturday Menu

• Medley of white asparagus, beef tataki apple and goose liver

Soy-ginger-yuzu vinaigrette, sauce hollandaise

• Grilled turbot

Best of celeriac, oven roasted tomatoes, black olives, radicchio, broccolini, caper basil butter

• Selection of cheese

• Flamed black cherries

Toasted almond parfait

Sunday Menu

• Salad of grilled lobster

Sesame and ginger infused baby leaf spinach, miso sesame dressing

• Filet of veal

Handmade truffle mascarpone agnolotti, baby artichokes, cauliflower, pata negra, thyme jus

• Selection of cheese

• Medley of raspberries, salted cream and lemon mint granita

Food & Beverages

• Pascal jolivet – sauvignon blanc

Subtly flowery nose with notes of ripelemon. Fresh with a creamy edge to the citrus peel and floral notes.

• Château villa bel air - J.M. Cazes selection

Its fresh floral bouquet and discreet hints of spice and toastiness are very appealing. The palate is soft and supple with generous fruit neatly framed by a fine grain tannic structure.

• Whispering angel - Sacha Lichine

As a negociant and vinificateur (winery), caves d’esclans identifies vineyards, grapes and wines from château d’esclans as well as local growers to make what has reputedly become the world’s greatest rosé.

• Heineken Heineken beer is refreshing, with a balance of bitterness and fruity notes.

• Champagne CARBON

Born from a fith generation of champagne winegrower, carbon is about tradition, innovation and extreme performance which make it a unique champagne.

• Mineral water, orange juice, soft drinks, coffee, tea