Celebrate New Year with an array of elegant Christmas offerings. The menu includes finger food to start with including oyster, salmon and a lobster bisque followed by duck liver crème brulee. The third course is a scallop and blue lobster duo followed by a main course of either the roasted venison tenderloin or the morel seabass with wild mushrooms. To end, have the St-Marcelin cromesqui and mesclun in a truffled dressing as well as the crispy and melting hazelnut and chocolate buche with hazelnut ice cream. As any meal by Nathalie should end with, this one does with macarons.
Cuisine Gourmet by Nathalie New Year's Eve menu
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