SATURDAY EVENING EXPERIENCE MEAL MENU
MENU SUMMER 2026
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Starter 1
Colourful tomato tartare, burrata cream and tomato water
Starter 2
Gravlax de saumon à l'Amalfitaine
Main
Veal fillet, chanterelle mushrooms, mashed potatoes with sun-dried tomatoes and veal jus with thyme
Dessert
Melon and watermelon soup with Muscat and lavender
ALTERNATE MENU 2026
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Entry 1
Colourful tomato tartare, burrata cream and tomato water
Entry 2
Gravlax de carottes, citron confit, vinaigrette aux câpres
Main
Steak de céleri rave, giroles, écrasée de pommes de terre aux tomates confites et jus corsé au thym
Dessert
Melon and watermelon soup with Muscat and lavender
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.
A few (generic) photos of the chef to tantalise your taste buds?
