A special dinner at the Château Le Breuil 1882
A poetic setting where time seems to stand still, by candlelight, lulled by the sounds of French music.
I was honored and delighted to create this autumn-inspired menu with much pleasure.
Menu
Starter
Wild mushrooms, artichokes, cauliflower, ricotta mousse, hazelnuts.
Free-range chicken galantine, brunoise of baby vegetables, pistachio cream, and mustard seeds.
Main Course
Chateaubriand, blackcurrant wine, potato mousseline with Comté cheese.
Duck breast, spiced prune reduction, butternut squash purée, shallots, and glazed carrots.
Dessert
Infinitely chocolate dessert, black cherry.
Vanilla soufflé with Grand Marnier and orange.
Thank you Ariarne & Guy for this wonderful moment and your warm welcome.
