2008-12-31 20:00
Venue:
Dinner with entertainment and a DJ. Menu devised by Jacqes Maximin and prepared by chef Frederic Ramos includes "curry de petits coquillages, ravioli de homard thermidor, filet de boeuf" and "sabayon glace", not forgetting "amuse bouche" and "petit fours". Price 99 euros includes a glass of champagne.
