SATURDAY EVENING EXPERIENCE MEAL MENU
MENU
(2 and 9 Nov + 7 Dec)
Appetizer
Two surprises from the Chef
Starter
Poached foie gras with poultry stock and ginger
Main
Hind, pan-fried mushrooms with yellow wine and parsnip mousseline
Dessert
Iced nougat and passion fruit coulis
ALTERNATE MENU
(2 and 9 Nov and 7 Dec)
Amuse-bouche
Two surprises from the Chef
Starter
Cream of burrata cheese, burnt cauliflower and red onion pickles
Main
Celeriac steak with mushrooms and spicy jus
Dessert
Iced nougat and passion fruit coulis
Chef Sébastien Hayot
Sébastien is passionate about cooking. He is a culinary entertainer, consultant, recipe creator and inspirational trainer.
Like an artist, he'll help you discover his magical world through his dishes. Gastronomic or Bistronomic cuisine
He already has a number of prestigious clients, including major international companies and government departments.
Chef Hayot uses seasonal produce and makes every effort to use local products whenever possible.
It will be present at the experience meals on 2 and 9 November and 7 December.
A few (generic) photos of the chef to tantalise your taste buds?
