RÉVEILLON TRADITIONAL: Must be a minimum of 4 courses and maximum of 8 course with up to 4 menu items per course that all contain ingredients that would have been available to a Creole family during the 1800s. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!
Open on these Holidays:
Couvant Reveillon Menu
Truffled butternut squash soup with wild mushrooms and pancetta.
Yellowfin tuna tartar with yuzu kosho aioli and kombu tapioca crisp.
Foie Gras Torchon with satsuma marmalade, pickled peppers and toasted brioche. (+8)
: Oven Baked Snapper with Beurre Rouge Spinach Suberic and Pomme Lyonnaise.
: Brioche Crusted Veal with King Trumpet mushrooms, asparagus and sauce diable.