TUESDAY, NOVEMBER 6TH- 5:30PM
CHEF PATRICIA
For a starter we will prepare a “Velouté d’asperges au lait d’amande” a warm creamy asparagus soup cooked with almond milk- a twist to a classical recipe. Main course: ‘’Fricassée blanche à l’huile de truffes” an original way of cooking turkey breast with a light white wine, Cognac and truffle oil sauce with mushrooms. No dinner is complete without dessert... So we will make a dark chocolate and chestnut cream parfait!