The promise of an unforgettable evening
Combining the taste pleasure of gastronomy with the sweet melody of music is an art in itself. On November 11, 2023, we invite you to an evening where your senses will be awakened, celebrating the fusion between refined flavors and harmonious notes.
A Gastronomic Christmas Celebration at Robert II
MENU DECEMBER 24 – €120
Entrées
· “Wonderful Lobster Gratin, Box of Leeks decorated with Shards of Truffles” : A luxurious starter where lobster meets tender leeks, all enhanced by the richness of truffles.
or
· “Veal Sweetbreads in Bacon Parure, Roasted Mandarin in Round Herbs, Notes of Thyme and Rosemary” : A delicate dish of sweetbreads wrapped in bacon, accompanied by roasted tangerine and flavored with fresh herbs.
Place
· “Elegance of Turbot, Choir of Mushrooms, Cascade of Watercress and Fantasy of Truffles” : Refined turbot accompanied by selected mushrooms, fresh watercress and a final touch of truffles.
or
· “Composition of Duo Lamb, Silky Polenta and Fumet Eggplant, Dried Grape Pearls” : A duo of tenderly cooked lamb, served with creamy polenta, fragrant eggplant and dried grapes.
Dessert
· “Escape into the World of Christmas Logs, a Journey of the Senses” : A variety of Christmas logs, each offering a unique and memorable taste experience.
Evening Schedule
· 19h15 : Warm welcome with a glass of champagne.
· 20:00 : Arrivals and tasty introduction.
· 20h30 : Tasting in three stages: Appetizer, Starter, Main course.
· 22h00 : A sweet note to end in style with the gourmet dessert.
· 22h30 : Purpose, a delicately presented coffee – Bar open until 11 p.m.
This exceptional evening will combine gastronomic pleasures with a captivating musical atmosphere, creating an unforgettable Christmas experience.
A Christmas Celebration at Vasco
MENU Vasco – 24 DECEMBER – €59
Appetizer
Entrées
· Snacked scallops, butternut and chestnut cream, cinnamon emulsion : A perfect marriage between golden scallops and the sweetness of butternut and chestnuts, enhanced by a cinnamon emulsion.
or
· Foie gras terrine, mix of exotic gel, brioche : A rich and creamy foie gras terrine accompanied by exotic flavored gels and soft brioche.
or
· Prawn and crab gratin, shellfish emulsion : A refined prawn and crab gratin, enhanced by a light emulsion with shellfish flavors.
Place
· Goose, vegetable mousseline trilogy, candied potato palate : Juicy goose served with a trilogy of vegetable mousselines and a confit potato palate.
or
· Roasted sea bass fillet, celery pulp, polenta, almond emulsion : Tasty roasted sea bass, accompanied by celery pulp, creamy polenta and an almond emulsion.
or
· Pavé de Biche, celery and beetroot, strong cranberry juice : Tender venison steak, served with celery and beetroot, all topped with a strong cranberry jus.
Desserts
· Gourmet Plate of Christmas Logs : An assortment of Christmas logs, each offering an explosion of festive flavors.
· Pistachio Litchi Entremet, Champagne Sorbet : A light and refreshing dessert with flavors of pistachio and lychee, accompanied by a champagne sorbet.
A Christmas Celebration at the Distillery
MENU Distilleries – DECEMBER 24 – €59
Appetizer
Entrées
· Millefeuille of roasted apples and white pudding, reduced port juice : An original starter where the sweetness of roasted apples blends harmoniously with white pudding, all enhanced by a port juice.
or
· "Maison" duck foie gras terrine, chutney squeeze and raisins, grilled brioche, mesclun de salade : A homemade foie gras terrine, served with damson and grape chutney, accompanied by grilled brioche and a mixed salad.
or
· Pan-fried scallops in vanilla foam, Jerusalem artichoke mousseline : Delicately pan-fried scallops, topped with a light vanilla foam, accompanied by a creamy Jerusalem artichoke mousseline.
Place
· Roasted red label farm capon, pumpkin and chestnut puree, braised endives, duchess potatoes : Farm capon roasted to perfection, accompanied by pumpkin and chestnut puree, braised endive and duchess potatoes.
or
· Chateaubriand with 3 peppers, crispy darphin, candied shallot, bundle of green beans : Tasty Chateaubriand with three peppers, served with crispy darphin, candied shallot and a bundle of green beans.
or
· Sea bass fillet, fondue of young leeks and onions with herbs, creamy risotto : Delicately seared sea bass, accompanied by a fondue of young leeks and onions with herbs, and a creamy risotto.
Dessert
· Christmas log : The traditional Yule log, a revisited classic to end the meal on a sweet and festive note.
December 25th
MENU Robert II – DECEMBER 25th MIDI – 110€
Entrées
· “Wonderful Lobster Gratin, Box of Leeks decorated with Shards of Truffles” : A luxurious starter where lobster meets tender leeks, all enhanced by the richness of truffles.
or
· “Veal Sweetbreads in Bacon Parure, Roasted Mandarin in Round Herbs, Notes of Thyme and Rosemary” : A delicate dish of sweetbreads wrapped in bacon, accompanied by roasted tangerine and flavored with fresh herbs.
Place
· “Elegance of Turbot, Choir of Mushrooms, Cascade of Watercress and Fantasy of Truffles” : Refined turbot accompanied by selected mushrooms, fresh watercress and a final touch of truffles.
or
· “Composition of Duo Lamb, Silky Polenta and Fumet Eggplant, Dried Grape Pearls” : A duo of tenderly cooked lamb, served with creamy polenta, fragrant eggplant and dried grapes.
Dessert
· “Escape into the World of Christmas Logs, a Journey of the Senses” : A variety of Christmas logs, each offering a unique taste experience.
MENU Robert II – 25 DECEMBER NOON – 85€
Entrées
· “Harmony of Scallops, Rock of Mango, Whispers of Coriander and Yuzu“: A delicate starter where scallops blend harmoniously with mango, enhanced with subtle touches of coriander and yuzu.
or
· “Delight of Foie Gras Terrine, Pear Sweetness with Sauternes, Brioche in Light“: An exquisite foie gras terrine, accompanied by pears poached in Sauternes and served with toasted brioche.
Place
· “Roasted Capon as a Party, Salsify as a Confectionery, Chestnut and Pumpkin Stroll, Truffle as an Ornament”: Tasty roasted capon, accompanied by candied salsify, chestnuts and pumpkin, all enhanced by touches of truffle.
or
· “ John Dory Fillet with Tonka Essence, Risotto and Celery in Pairing: Delicate John Dory fillet, accompanied by a creamy risotto and celery, the all flavored with tonka bean
Dessert
· “Escape into the World of Christmas Logs, a Journey of the Senses” : A variety of Christmas logs, each offering a unique taste experience.
