Food and wine pairing
Around vintages selected by Vignobles Foncalieu
(Appetiser, starter, main course and cheeses: 1 glass of wine per dish)
Pressed trout appetiser from the haute Vallée in a seasoned bavaroise, petits pois and mint coulis, seasonal vegetable salad
Confit shoulder of Pyrenean lamb, bulgur gnocchi with dried lemon and tomatoes, aubergine caviar lightly flavoured with a touch of garlic and a reduced jus
“Fromagerie Bousquet” mature cheeses,
Our verbena Vacherin glacé, strawberry meringue
Coffee / tea and sweet petits fours.