Hinweis auf Chef Antoine Bonnets Fähigkeiten und Spezialitäten
ShareFresh and seasonal products.
Molten chocolate cake with salted butter caramel sauce.
Molten chocolate cake
Amuse bouche du jour
From the market
Chestnut emulsion, parmesan espuma.
(Truffle supplement €100 for 10g, 1g per person)
Cauliflower siphon, perfect egg, chicken jus.
(Truffle supplement €100 for 10g, 1g per person)
Sea bream ceviche, guacamole, ginger sauce.
Return from a trip to Asia.
Sea bass fillet, Japanese mushrooms, artichoke heart, yuzu vinaigrette.
Return from a trip to Asia.
Chicken supreme, confit leeks, Morel sauce.
Label Rouge poultry cooked in a casserole.
Beef Wellington, potato espuma, meat juice.
Beef filet cooked in its puff pastry.
Sea bass cooked in a salt crust, sunchoke and parsnip, beurre blanc sauce.
Sea bass cooked in its salt crust.
Crème brûlée with Bourbon vanilla.
Classic of French pastry.
Lemon meringue tart.
Shortcrust pastry and lemon cream topped with meringue.
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Chef Antoine Bonnet bietet folgende Buchungsoptionen für dieses Menü an. Stellen Sie sich vor, einen Privatkoch zu haben, der diese Menüs während Ihrer Geburtstagsfeier, Hochzeit oder anderen besonderen Anlässen zubereitet.
Über Chef Antoine Bonnet
Culinary excellence delivered.