Lionel Ortega private chef
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Breakfast
Crème brûlée of foie gras with the mushrooms sauce
Zucchini flower stuffed with the goat and aromatics, tomatoes dressing
Millefeuille of salmon tartar and surimi at the avocado sauce
Millefeuille of pumpkin cream, poached pear and vanilla sauce
Puff-pastry stuffed of vegetables at the lemon dressing
Strawberries and basil gaspacho, frozen bowl plate with the flowers of the garden
Zucchini crust of sea bass, various vegetables at the white lemon butter
Plancha of sole fish and green vegetables at the tomato sauce
Grilled sea bass, differents vegetables at the zucchini sauce
Tomatoes and asparagus terrine, basket of various salad with the sweet red pepper dressing
Pomme maxime millefeuille and wild asparagus, turnip ravioli at the mash tomato, honey dressing
Pineapple and sorbet carpaccio, orange crispy tuile
Roasted dublin bay prawn on the plancha, curry pie of vegetables and juice of carcasses
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