On the 22nd February, set wonderfully in Brasserie Chic restaurant, relish a marvellous 4-course set dinner menu expertly designed by Chef Nizam Peeroo and individually paired with the wines of one of the finest players in organic viticulture, François Lurton.
You will start the gourmet journey with crayfish tempura, thin slices of salmon tossed in a hot crustacean oil, cottage cheese sherbet topped with smoky caviar, veal shank pastillas before ending with poached pear in a red Côtes du Roussillon wine.
Our wine selection: Les Fumées Blanches Sauvignon Blanc 2017 / Les Hauts de Janeil Grenache-Viognier 2017/ Mas Janeil Le Petit Pas (médaille d’or) 2016
Bookings on 2024023
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