Easter Menu for 4 People
Menu available on 04/18 and 04/19
Easter Menu for 4 People
Menu available on 04/18 and 04/19
Starter: Asparagus daisy ravioli, saffron lobster velouté sauce, green asparagus tips Main course: Traditional Orloff roast veal with mushroom cream sauce Seasonal vegetables, mashed potatoes with garlic butter Dessert: Gariguette strawberry tiramisu Instructions and use Starter: Heat the tray in a conventional oven at 170 degrees for about 10 minutes with a fan Main course: Heat the meat in a conventional oven at 170 degrees for 15/20 minutes with a fan Sauce: In a saucepan over low heat, simmer for 3 minutes without boiling Vegetables: in a conventional oven for 5 minutes Potato: in the oven for 8 minutes
Pasta starter: durum wheat semolina, egg. Stuffing: Green asparagus, ricotta, grated cheese, breadcrumbs, nutmeg, salt, pepper, cream, lobster bisque (lobster, onion, carrot, celery, tomato paste, fish stock, cognac, salt, pepper, white wine) saffron powder, salt, pepper, green asparagus tips <br> Main course: rack of veal, cooked ham, Emmenthal, veal jus, button mushrooms, parsley cream, garlic, salt, pepper <br> Topping: green asparagus, green beans, cauliflower gratin, potato, garlic butter, extra virgin olive oil <br> Dessert: mascarpone, strawberry, gariguette, egg, sugar, Savoyardi biscuit, strawberry coulie
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