Champagne Dinner at Imperial (#16/168)

Menu 

Fresh cheese tartine with butternut confit and chives

Seared sea bass filet on a sweet onion tart
with an “eclat” olive oil and tomato conserve

Or

Pistou Soup
Light vegetable broth enriched by basil – pin nut pistou (Veg)

Chicken breast with roasted barley infusion, hearty green beans

Or

Saffron risotto with grilled green asparagus (Veg)

Nougat mille feuille with banana butter,
yoghurt cream and caramelized almonds

         Wines

         B R U T P R E M I E R
         V I N T A G E - 2 0 0 4
         C R I S T A L  - 2 0 0 4
            C R I S T A L -  2 0 0 2
         CHÂTEAU DE  PEZ - 2005