An Easter menu for the parents
Chef Julien Gatillon has created a lunch and dinner set menu to accompany our à la carte menu.
Amuse-bouche, Pertuis green asparagus, mimosa condiments and Kristal caviar
Soft-boiled free-range egg with morel mushrooms and agaric sauce
Roast saddle of lamb, onion tatin and pommes soufflées (twice fried potato)
Fourme d’Ambert cheese with comice pear
Kalapaia chocolate from Papua New Guinea presented “two ways”, Cambodian red pepper and cocoa sorbet
Menu at 110 euros excluding drinks
Wine and food pairing possible at 40 euros per person
(excluding aperitif, water and coffee)
Easter egg hunt for the little ones
On Sunday 27th March, le Chalet des Enfants is organising an Easter egg hunt, much to the delight of the children!