As Easter approaches, our Chef invites you to work on the lamb.
– Edwige Guérard des Lauriers
The menu
Elie Michel-Villaz cooked as a starter green asparagus just arrived on a bed of eggs, seasoned with walnut oil.
The Rousseau Chef then offered us lamb meat on a butternut squash preparation, served with mashed potatoes.
– Cleo Pipaud
The taste buds were delighted with pear on an Essarts cottage cheese whipped cream with its walnut crumble.
Seasonal products
All the products come from the Sainte-Claire halls, a market in downtown Grenoble open from Tuesday to Sunday. The basket of 30 euros made it possible to compose a festive menu for two people.
– Edwige Guérard des Lauriers