Easter Menu
- Rabbit terrine wrapped in crépine, fried carrot croquette filled with fresh cow's cheese, young nettle pesto
- Wild garlic cream with egg 63°, sour cream and fried peas
- Slow-roasted leg of lamb with traditional Easter stuffing, confit garlic, glazed vegetables and a gravy with bone marrow
- Meringue nests with whipped cottage cheese filling, strawberry coulis with fruits