2011-03-24 19:30
Venue:
Bi-monthly seasonal menu
Devised by chef Frederic Ramos, seasonal menu every 2 months. For this inaugural rendez-vous, the theme is asparagus:
- lightly scrambled eggs with truffles and white asparagus Mouillette
- duck foie gras with verjus and roasted purple asparagus
- fillet of sole casserole with cream of Noilly Prat and my friend Rene's wild asparagus
- red berry soup
- asparagus conserve granita
