Restaurant Saisons
在厨师戴维·天梭的监督, 四季是传统与现代的历史的会议。本想创造一个存储器,味觉和视觉情感。
在2004年名为MEILLEUR工人报法国,戴维天梭继在法国美食伟大的名字(保罗·博古斯,菲利普Gauvreau雅克极大极小...)标志着一个辉煌的职业生涯。领先的Les Terrasses酒店里昂,在星级餐厅La Villa酒店佛罗伦萨后,首席天梭现在是一个新的挑战:要传递给新一代研究所的Paul Bocuse其服务的卓越和发展的价值。 穿过厨房给人的愉悦和创造未来。
在他的日常追求超越,他鼓励他的团队以严谨和要求,使其成为一个点,以提供与和谐的口味烹调风格。
位于著名的酒庄杜涛湾 Vivier的餐厅营业时间为周一至周五的午餐和晚餐。菜单包括三个菜单,它的味道随着季节的变化。
营业时间
星 - 星
12:00 - 13:15 19:15 - 21:00
星 - 星
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Menu "Château du Vivier"
120,00 EURAppetizers
To awaken your senses…
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Bleu de Solaise with truffle
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Norman Scallops
Dashi & kumquat
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Monkfish* in a walnut crust
Saffron rancio butter
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Crispy Veal Sweetbread with Condiments
Rich Castelas Jus
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Asian Persimmon
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Melting pear with indulgent sauce
Passion fruit & peanut
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Petits fours
Our Maîtres Affineurs
To perfect your experience, we offer our selection of fresh and aged cheeses
*For guidance only, subject to availability
Menu "Château de la Roseraie"
Lunch only
90,00 EURAppetizers
To awaken your senses…
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Bleu de Solaise with truffle
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Norman Scallops
Dashi & kumquat
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Monkfish* in a walnut crust
Saffron rancio butter
Or
Crispy Veal Sweetbread with Condiments
Rich Castelas Jus
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Melting pear with indulgent sauce
Passion fruit & peanut
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Petits fours
*For guidance only, subject to availability
Pressed duck
Experience one of the rarest French gastronomy experiences. Price for 4 people – By reservation only, minimum 7 days in advance – From September to the end of May
280,00 EURFirst Service
Whole roast, carved at the guéridon, Rouennaise sauce & puffed potatoes
Second Service
Grilled giblets “Feu d’Enfer” & Leaf salad
À la Carte
Dinner only
Ouverture
Mushroom & oscietra caviar 50g
Crispy porcini mushrooms with buckwheat
Norman Scallops
Dashi & kumquat
Langoustines bretonne
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Festivités
Brill* with Black Diamond truffle from Grignan
Monkfish* in a walnut crust
Saffron rancio butter
Crispy veal sweetbread with Condiments
Rich Castelas Jus
Bresse pigeon with spices
Beef fillet Rossini
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Our Maîtres Affineurs
To perfect your experience, we offer our selection of fresh and aged cheeses
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SWEET MOMENT
Melting pear with indulgent sauce
Passion fruit & peanut
Once upon a leaf
Chocolate, bergamot tea & caramel
Pistachio soufflé
Quince & prune mixtelle
*For guidance only, subject to availability
