SATURDAY EVENING EXPERIENCE MEAL MENU
MENU 2025
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Starter
Roasted pumpkin soup, kimchi, toasted sesame oil and white miso espuma
Allergènes : soja, sésame
Main
Roasted duck breast, glazed with soy sauce and honey, served with parsnips and red cabbage confit with ginger
Allergènes : soja
Dessert
Pear poached in Earl Grey tea, light cream and caramelised hazelnut pieces
Allergènes : fruits à coque
MENU ALTERNATIF
Chef Sébastien Hayot
Appetizer
Two surprises from the Chef
Entrée
Roasted pumpkin soup, kimchi, toasted sesame oil and white miso espuma
Allergens: soy, sesame
Plat
Crispy tofu glazed with soy and ginger, parsnips and candied red cabbage
Allergens : soy
Dessert
Poached pear with Earl Grey tea, light cream and caramelised hazelnut chips
Allergens: nuts.
MENU spécial ST NICOLAS
Cheffe Olivia Hoshi
Appetizer
Two surprises from the Chef
Starter
Tatin de chicons au bleu d’Auvergne et salade de noix caramélisées
Main
Volaille fermière sauce chasseur, légumes de saison et pommes croquettes
(version végétarienne possible)
Dessert
Forêt noire en gobelet de chocolat
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?
