Discover our menus specially designed for the end of year festivities. Our restaurants invite you to an exceptional gastronomic experience, combining tradition and innovation.
Robert II
New Year Menu – Robert II – 110€
Appetizer
Entrées
- “Foie Gras on Stage, Apples and Quinces in Light, Vanilla Tea Veil” : A gastronomic spectacle where foie gras is featured, accompanied by apples and quince, all enhanced by a veil of vanilla tea.
Or
- “Ballet of Oysters, Gratinated in Reverence, Jelly in Elegance and Tartare in dance step” : A refined starter where the oysters are presented au gratin, in delicate jelly and in tartare.
Place
- “Arène en Torte, Fillet of Beef in Conquest, Triumph of Mushrooms, Embrace of Demi-Glace” : A beef fillet in a crispy pie, accompanied by mushrooms and a tasty demi-glace sauce.
Or
- “Golden Dressed Sea Bass, Mosaic Carrot and Citrus Fantasy” : Delicately browned sea bass, served with mosaic carrots and a refreshing citrus sauce.
Dessert
- “The treat cart” : An assortment of sweets and delicacies, perfect to end the meal in style.
New Year’s Menu – Robert II – 85€– Menu exclusively available on January 1, 2024
Appetizer
Entrées
- “Lobster Journeys in Tartare, Apple and Celery Stopover, Horizon of Granada”
Or
- “Message from the Orchard in Crumble, White Pudding Seal and Truffle Initial”
Place
- “Local Souvenirs: Golden Scallops, Sublimated Mushrooms and Pan-Fried Foie”
Or
- “Caravan of the Senses: Pigeon in Travel Clothes, Butternut in Praline Spirit, Chestnut Jewels and Exotic Spice Juice”
Dessert
- “The treat cart”
Distillery
Menu I (59 €)
Entrée
- Smoked scallop carpaccio “Maison”, truffle oil vinaigrette, herb salad
Plat
- Capon guinea fowl with morels, potato croquettes, pumpkin flan
Dessert
- New Year's Dessert
Menu II (79 €)
Entrées
- Crispy sweetbread escalope, roasted salsify
Or
- Lobster tail vol-au-vent style, shellfish sauce
Or
- Crab remoulade with citrus fruits, grapefruit jelly, salad leaves
Plat
- Roasted venison steak with Grand Veneur sauce, celery nugget, pear poached in wine and sweet spices, browned baby potatoes
Or
- Seared turbot fillet, champagne sabayon, shellfish risotto
Or
- Low temperature veal nuts, creamy polenta with herbs, vegetable braise
Dessert
- New Year's Dessert
Vasco
Menu I (59 €)
Entrée
- Prawn tempura, warm fennel and pack choi cabbage salad
Plat
- Slow cooking capon, candied young onions and glazed carrots, foie gras flavored juice
Dessert
- Choice of dessert
Menu II (79 €)
Entrées
- Pan-fried Foie Gras escalope, butternut millefeuille, herb salad
Or
- Langoustine gratinated with champagne sabayon
Or
- Frog leg flambéed with Ricard, pan-fried with wild mushrooms, parsley butter
Plat
- Duck breast with walnuts and clementines, Anna apples
Or
- Lobster tail, risotto flavored with black garlic, sabayon
Or
- Wild boar steak, pumpkin mousseline with hazelnuts, stuffed potato wells, flavored tarragon sauce
Dessert
- Mango Vanilla Tart with Thyme Notes
Or
- Exotic Crumble revisited
Or
- Valrhona Chocolate Shell and Tonka Bean Ganache
