Market menu from March 19 to 23
The Market Menu Pumpkin velouté, candied parsnip, crunchy hazelnuts and brown espuma *** Sea bass fillet cooked on one side, bulgur risotto with small vegetables and white butter […]
The Market Menu Pumpkin velouté, candied parsnip, crunchy hazelnuts and brown espuma *** Sea bass fillet cooked on one side, bulgur risotto with small vegetables and white butter […]