Coupe de champagne
Pugliese burrata, olive crisp with virgin oil, seasonal greens, artichoke buds
Duck breast, honey and mustard seeds, vegetables of the moment
or
Beef tournedos, grenailles roasted with fleur de sel de Camargue, Choron sauce
or
Roasted sea bass with maquis herbs, risotto vénéré
Cheese of platter (+8€)
Chocolate tartlet with praline crisp
Glass of champagne
Asian vegetable gyoza with fresh green mango and Thai basil
Creamy curried quinoa with seasonal vegetables
Revisited apple tatin
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