Musical entertainment with the Orchestra Mission 2

Valentine's Cocktail and canapés

Amuse-bouche :

Cream of parsnip and truffle chantilly

Entrance :

Scallop ravioli with tarragon and lemon leaf broth

Dish:

Slowly cooked duck tournedos, Darphin apples with herbs,

cherry juice court

Cheese :

Hazelnut breaded goat's cheese on a bed of mesclun salad

Dessert :

Lovers' cake with homemade red fruit sorbet

Food and wine pairing

Two glasses of wine per person