Menu December 18 – February 1
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Amuses from the chef
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Appetizer
scallops with a purée of celeriac, apple, and hazelnuts, served with a cider sauce
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Intermediate
glazed ham with salsify, Mimolette cheese, and leeks
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Main course
venison with parsley root purée, parsnip pommes dauphine, quince, wild mushrooms, and "grand veneur" sauce
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Dessert
A crispy cream puff filled with orange cream, praline mousse, and citrus.