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
Amalfi-style gravlax
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
Amalfi-style gravlax
Main
To be confirmed
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?
