SATURDAY EVENING EXPERIENCE MEAL MENU
MENU 2025
Appetizer
Two surprises from the Chef
Starter
Roasted pumpkin soup, kimchi, toasted sesame oil and white miso espuma
Allergènes : soja, sésame
Main
Roasted duck breast, glazed with soy sauce and honey, served with parsnips and red cabbage confit with ginger
Allergènes : soja
Dessert
Pear poached in Earl Grey tea, light cream and caramelised hazelnut pieces
Allergènes : fruits à coque
ALTERNATIVE MENU
Appetizer
Two surprises from the Chef
Entry
Roasted pumpkin soup, kimchi, toasted sesame oil and white miso espuma
Allergens: soy, sesame
Plat
Crispy tofu glazed with soy and ginger, parsnips and candied red cabbage
Allergens : soy
Dessert
Poached pear with Earl Grey tea, light cream and caramelised hazelnut chips
Allergens: nuts.
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?
