docTruffled egg, brioche mouillettes *** Dublin bay prawn *** Thin slices
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Truffled egg, brioche mouillettes *** Dublin bay prawn *** Thin slices
THE MENU OF OUR « CELEBRATION » PACKAGE AMUSE-BOUCHE Truffled egg, brioche mouillettes *** CRAB, CELERY AND SCALLOP DOMINO Dublin bay prawn *** SAUTÉED DUCK FOIE GRAS Thin slices of gingerbread and apples, drops of our homemade balsamic vinegar *** BRILL FILLET Homemade curcuma tofu and palm heart, red curry/coco cream, crispy Marcona almonds *** JERUSALEM ARTICHOKE AND TRUFFLE TORTELLI Sautéed frogs legs *** PYRENEAN MILK-FED LAMB SADDLE Charlotte potato and black garlic, Espelette Pepper jus *** THE PLATE OF CHEESES FROM SWISS MOUNTAIN PASTURES AND SMALL DAIRIES refined and selected by Bernard Ravet *** GIBUS GLACÉ AUX TRUFFES NOIRES Made with eggs who slept with black truffles *** LE MACARON TRÈS VANILLE Passion fruit and grilled sesame seed arlequin WINE PAIRING Nathalie Ravet’s selection of 7 different wines (4-10 cl per glass) 1993 – 2013 : 20 ans de WINTER 2013 HÔTEL-RESTAURANT DE L’ERMITAGE BERNARD & GUY RAVET, « GRANDS CHEFS RELAIS & CHÂTEAUX » ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHÂTEAU TÉL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40 INTERNET : http://www.ravet.ch EMAIL : [email protected]
