Seasonal recipe by Chef Yannick Franques

Available on the menu from today, our Chef Yannick Franques’ Cèpes des Sous-Bois.

Ceps mushrooms confit in smoked garlic butter, served with a roasted chicken broth.

Delicate shavings of Culatello add a refined and indulgent touch to the dish.

A seasonal creation to discover at the Tour d’Argent Restaurant.