Indicazione delle abilità e specialità di Chef Jean Sebastien Guillot

Indulge in a refined wine reception with oysters, langoustines, and a selection of cocktail pieces. Enjoy a dinner featuring seared scallops, a delicate turbot fillet, and a luscious vanilla Pavlova.

Oysters and Langoustine Platter

Fresh oysters with various condiments and a fountain of langoustines, served with a selection of cocktail pieces.

Seared Scallops with Pea Cream

Perfectly seared scallops served with a pea cream, smoked oil, crispy elements, and pickles.

Turbot Fillet with Morel Sauce

Turbot fillet accompanied by a morel sauce, served with white and green asparagus.

Pavlova with Red Fruits and Vanilla

Light and airy Pavlova topped with red fruits and Madagascar vanilla cream.

Prenota questo menu

Chef Jean Sebastien Guillot offre le seguenti opzioni di prenotazione per questo menu. Immagina di avere uno chef privato che cucina questi menu durante il tuo compleanno, matrimonio o altro evento speciale.

Chi è Chef Jean Sebastien Guillot

Passionate about cooking and with 30 years of experience, he bases all his cuisine on the taste of the ingredients.