Le Train bleu

Raw scallops

Melting leek, Porto truffle vinaigrette

Burgundy snails with parsley butter

Parisian gnocchis, alpine Beaufort

Semi-cooked duck foie gras in broth

Vegetables seasoned with horseradish

Perfect organic egg, roasted langoustines

Winter roots braised with shellfish cream

Duck pâté en croûte with duck foie gras

Sweet-sour preserved shallots

Lyonnaise pike quenelles

Newburg sauce, grilled basmati rice

Scallops

Macaire apples with black algae and lovage butter

Scottish salmon fillet with citrus

Bigarade sauce, freshly roasted pumpkin

Grenoble-style monkfish tail

Steamed potatoes and broccoli mousse (for 2 persons, depending on arrival)

Wild mushroom and spelt casserole

Vegetables bound in porcini cream

Veal pot-au-feu with black truffles

Winter vegetables

Salers beef tartare seasoned to your taste

Fries and mixed salad

Provençal-style pink lamb saddle

Crispy polenta with Nyons olives. Contains pork.

Puff pastry with chicken and veal sweetbreads in yellow wine

Salsify, Jerusalem artichokes, small onions, mushroom buttons

Rum baba bouchon

House-made citrus punch, vanilla whipped cream

Cuban Tobacco Crispy Cigar

light cream with XO Hennessy cognac

Suzette Crepes Flambéed with Grand Marnier

Tatin-style Candied Apples

pecan shortbread and Granny Smith apple gel

Hibiscus-Refreshed Pear

almond crumble, Williamine chantilly

Gourmet Coffee / Tea

small chocolate cream pot "Rostang", Lemon meringue tartlet, mini rum baba

Michel Rostang's Chocolate Fondant

coffee-infused cream