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AUTUMN FOIE GRAS
layers of duck foie gras with his heart of veal sweetbread and morels mushrooms, fine jelly infused with Jura wine, shallot chutney, coriander and toasted country bread -
NATURAL BUT DIVINE FOIE GRAS
duck foie gras, fine jelly infused with Jura wine, shallot chutney, coriander and toasted country bread -
ORGANIC 64° C EGG
perfect egg, potato risotto with minced autumn black truffle and Italian bacon, seasonal mushrooms, porcini mushroom and hazelnut crumble, airy foam with foie gras and bacon powder - SCALLOP CARPACCIO
marinated and smoked instantly scallops, Le Puy green lentil salad, confit breast gel, bottarga, variation of radish, roasted juice dressing -
CELERY
celeriac and parsley root velouté, diced candied parsnip, vegetable parmesan, almond milk foam, chopped hazelnuts, chestnut powder -
ORGANIC : ITALIAN BLACK RISOTTO
Creamy cockle and piquillo, generous Thai-style marinated gambas, glazed autumn roots and vegetables, cream infused with green curry and fresh ginger
St Valentine's Menu
To take away on 12, 13 and 14 February 2021
Since Valentine's Day will have to be spent at home this year, chef of the De Jangeli restaurant invites you to take home some of his most beautiful creations.