A glass of champagne
Scottish salmon prepared Parisian-style,
with a caper sauce and the subtle freshness of fennel
Gri led beef tenderloin with pepper sauce, homemade mashed potatoes
or
Label Rouge chicken supreme with wild mushrooms, creamy polenta, truffle jus
or
Sea bass fillet with basil vermouth sauce,
assorted fresh vegetables from the garden
Selection of AOP cheeses (Optional: +€10)
(Brie de Meaux, 18-month Comté, farmhouse Saint-Nectaire)
The Delight of a Pear and Chocolate Charlotte
Glass of champagne
Bruschetta with Italian flavors, black olives & fennel,
wild arugula coulis with olive oil
Roasted Seasonal Vegetable Fricassée
Infused with black truffles
Al-chocolate finger
On request
Embarquement au pied du Musée d'Orsay
Promenade Edouard Glissant - 75007 Paris


Boarding at Port de Solférino - 75007 Paris

Boarding : 6.15 pm / Departure : 6.45 pm

Duration: 1h15

