SATURDAY EVENING EXPERIENCE MEAL MENU
MENU SUMMER 2026
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Starter 1
Crème de burrata, chou-fleur brûlé, pickles d’oignons rouge et harissa à l’orange
Starter 2
Gravlax de saumon aux agrumes et gin
Main
Filet mignon de bœuf, poêlée de champignons, écrasée de pommes de terre à l’échalote confite et jus corsé
Dessert
Poire pochée au sirop de gingembre et hibiscus, crème vanillée, pistaches et meringue
ALTERNATE MENU 2026
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Entry 1
Crème de burrata, chou-fleur brûlé, pickles d’oignons rouge et harissa à l’orange
Entry 2
Gravlax de carottes, citron confit, vinaigrette aux câpres
Main
Steak de céleri rave, poêlée de champignons, écrasée de pommes de terre à l’échalote confite et jus corsé
Dessert
Poire pochée au sirop de gingembre et hibiscus, crème vanillée, pistaches et meringue
Chef Sébastien Hayot
Sébastien is passionate about cooking. He is a culinary entertainer, consultant, recipe creator and inspirational trainer.
Like an artist, he'll help you discover his magical world through his dishes. Gastronomic or Bistronomic cuisine
He already has a number of prestigious clients, including major international companies and government departments.
Chef Hayot uses seasonal produce and makes every effort to use local products whenever possible.
A few (generic) photos of the chef to tantalise your taste buds?
