New Year’s Eve dinner at the ch\u00e2teau<\/h2><\/span><\/div><\/div><\/div><\/div><\/div>A GOURMET DINNER WITH AN EVENING OF DANCING AND LIVE ORCHESTRAL MUSIC<\/p>\n
\n- Musical entertainment before dinner<\/li>\n
- A cup of Champagne<\/li>\n
- New Year’s Eve dinner – drinks not included – with dancing<\/li>\n<\/ul>\n
For children under 12: Half price on the New Year’s Eve menu<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>New Year’s Eve menu 2024<\/p>\n
To begin with<\/strong>
\nThe welcome with refined bites:
\nFocaccia with truffle, mascarpone and Iberian ham
\nGravlax-style marinated salmon blinis, vodka cream and pear
\nScampi and oyster tartar with fennel and lime<\/p>\nTo Awaken the Senses<\/strong>
\nTsarkaya oysters from the Bay of Cancale, light mousse of smoked salmon
\nand yuzu pearls<\/p>\nStarter<\/strong>
\nMarbled foie gras with chocolate and truffles, banyuls-flavored pears,
\ntoasted sourdough bread<\/p>\nFish<\/strong>
\nScallops browned in semi-salted butter, grilled leeks,
\ncarrot butter and cr\u00eapes parmenti\u00e8res with Aquitaine caviar<\/p>\nMeat<\/strong>
\nSupr\u00eame de poularde fermi\u00e8re de l’\u00e9levage \u201cLa Mangri\u00e8re\u201d cooked at low temperature, leg confit in steamed brioche, cep pur\u00e9e, black garlic jus and glazed vegetables<\/p>\nCheese<\/strong>
\nLight Comt\u00e9 24 months mousse flavored with yellow wine,
\nwalnut and curry crumble<\/p>\nDessert<\/strong>
\nCrunchy milk chocolate and hazelnut palet, mango sorbet<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span>FULL<\/h2><\/span>
A GOURMET DINNER WITH AN EVENING OF DANCING AND LIVE ORCHESTRAL MUSIC<\/p>\n
- \n
- Musical entertainment before dinner<\/li>\n
- A cup of Champagne<\/li>\n
- New Year’s Eve dinner – drinks not included – with dancing<\/li>\n<\/ul>\n
For children under 12: Half price on the New Year’s Eve menu<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>
New Year’s Eve menu 2024<\/p>\n
To begin with<\/strong>
\nThe welcome with refined bites:
\nFocaccia with truffle, mascarpone and Iberian ham
\nGravlax-style marinated salmon blinis, vodka cream and pear
\nScampi and oyster tartar with fennel and lime<\/p>\nTo Awaken the Senses<\/strong>
\nTsarkaya oysters from the Bay of Cancale, light mousse of smoked salmon
\nand yuzu pearls<\/p>\nStarter<\/strong>
\nMarbled foie gras with chocolate and truffles, banyuls-flavored pears,
\ntoasted sourdough bread<\/p>\nFish<\/strong>
\nScallops browned in semi-salted butter, grilled leeks,
\ncarrot butter and cr\u00eapes parmenti\u00e8res with Aquitaine caviar<\/p>\nMeat<\/strong>
\nSupr\u00eame de poularde fermi\u00e8re de l’\u00e9levage \u201cLa Mangri\u00e8re\u201d cooked at low temperature, leg confit in steamed brioche, cep pur\u00e9e, black garlic jus and glazed vegetables<\/p>\nCheese<\/strong>
\nLight Comt\u00e9 24 months mousse flavored with yellow wine,
\nwalnut and curry crumble<\/p>\nDessert<\/strong>
\nCrunchy milk chocolate and hazelnut palet, mango sorbet<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span>FULL<\/h2><\/span>
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