SAINT VALENTIN

Chef David Royer and his brigade offer an exclusive menu.

MENU

Aperitif plate to share

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Carpaccio of scallops with ginger and oyster vinaigrette

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Fillet of brill with carrots

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Stuffed chicken breast with truffle vegetable garden

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Creamy goat cheese with tangy beets

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Caramel and peanut flowing heart

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Mignardises

Menu: €69