Restaurant menu «Daniel»
Hot starters
| Rabbit carpaccio with currant sauce. Foie gras with caramelized apples in calvados |
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| Langoustines in almond crust served with artichoke and orange salad and Wasabi mayonnaise |
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| Grilled octopus with ginger served on a bed of topinambur fondue |
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| Tuna sushi with rice and soya sauce |
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| Aubergine alla Parmigiana torno with beef puli cutlets |
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| Caramelized onions with Parmesan sauce | Served cold or hot |
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| Foie gras escalope with caramelized apples and mango sorbet |
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ON TOP