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VR18 | Day 3 Lunch
In provincial France, it. is customary for chefs of boutique restaurants to create their menu a few days before based on the fresh seasonal produce. We have just received the fresh menu from this restaurant which we would like your help in quickly selecting below.
We already have your dietaries, so any dietaries will be catered for.
Name
*
D3 | Lunch - Starter
*
D3 | Lunch - Starter
A
Tomato tarte tatin, raspberry vinegar caramel, caramelised onions, burrata and mozzarella chantilly, pesto coulis, fried onions.
B
Bacon panna cotta carbonara style, caramelized onions and bacon, Parmesan crumble.
D3 | Lunch - Main
*
D3 | Lunch - Main
A
Gilthead sea bream fillet, Carnaroli rice risotto with zucchini and roasted pine nuts, Parmesan tuile, smoked basil emulsion, confit cherry tomatoes.
B
Roasted duck breast, mashed potatoes with spring onions, glazed seasonal vegetables, and foie gras jus.
C
Chef's vegetarian special
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