Restaurant Le Mystique
An irrestible way to pamper the senses
Chef Gregory presents:
Tartar of aged beef, beetroot, ponzu and dashi, oyster mayonaise,
Carpaccio of Wagyu, poached Zealand oystern cima di rape and hay suace
Sea scallop with Buddha-finger, creamy of Jerusalem artichoke,
and herring caviar(**),
crispy sweetbread and langoustine, oxheart cabbage, leek and butter sauce (*)
Vacherin cooked in the oven, preparations of potatoes,
cauliflower and autumn truffle
BBQ venison, its gravy, puree of parsnip, candied turnip,
onion and roasted buckwheat
Creamy of chocolate and Calavodos, caramelised apple and vanilla ice
Closed on Sundays and Mondays. Open for dinner from 6:30pm until 9:30pm, and for lunch from 8 persons, only on reservation.
Annual leave from 19.07.15, open again on Thursday 13th of August 2015!