New Year's Eve dinner at Mère Germaine

On the menu:

Puffed rice chips, chicken leg and onion confit, oyster leaf.

Chestnut velouté, slivers of caramelized chestnut, candied blood orange crème montée, kasha tuile.

Carpaccio of langoustine and creamy head, slivers of hazelnut
and osciètre caviar from Prunier.

Confit scallops with our own olive oil and wild rosemary
wild rosemary, grilled broccoli and buckwheat, yellow wine sauce
with scallop coral.

Pithiviers of pigeon, liver and truffle, tangy salad of seasonal vegetables with truffle oil, truffled mashed potatoes, truffle sauce.

Panna cotta with yuzu, Buddha's hand rose and cooking juices.

The traditional Mont-Blanc, revisited by our Pastry Chef.

The à la carte menu offers a vegetarian alternative to the tasting menu, at the whim of the chef and the market.
Net prices in euros, vat 10%, service included

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