Tasting menu around the six queens
(Bouches à la reines, Vol-au-vent, Aumonières)
Vol-au-vent with Burgundy Escargots
Burgundy Escargot Vol-au-vent is a refined dish of French cuisine that combines the delicate, buttery texture of puff pastry with the rich, earthy flavor of Burgundy snails.
Risotto vol-au-vent with frog legs
The Frog Legs Risotto Vol-au-vent is a delicious combination of crispy puff pastry and creamy risotto with tender frog legs.
Oyster and scallop vol-au-vent
The Oyster and Scallop Vol-au-vent is a refined and elegant dish that combines the richness of oysters and scallops with the lightness of puff pastry.
Normandy AOP Camembert vol-au-vent and candied apple
The Vol-au-vent of Camembert and candied apples is a delicious blend of sweet and savory flavors
Diced veal vol-au-vent and asparagus tips
Vol-au-vent with diced veal and asparagus tips is a classic and elegant dish that combines the tenderness of veal with the freshness of asparagus in a creamy sauce, all served in crispy puff pastry
Foie gras and duck breast vol-au-vent with orange zest
The Vol-au-vent of Foie gras and duck breast with orange zest is a refined and luxurious dish,