dark chocolate | panna cotta | lemon thyme | blackberry sorbet

prepared at the table | vanilla ice cream | orange

selection of cheeses served from the cheese trolley

antiboise | artichoke | samphire

rotisserie | sauerkraut | mushroom | jus naturel

lamb | grilled cep | pommes pont neuf | salad | red wine jus

duck liver | cantaloupe melon | basil

langoustine | passion fruit | brioche

spinach | truffle | ricotta

radish | basil | dill

antibiocis | tomato | rosemary

fennel | ginger | orange | soya

spinach | ricotta | Parmesan | truffle

Cevennes onion | girolle | beetroot | carrot

Valrhona chocolate | lemon thyme | champagne

And such a jubilee naturally calls for something special. Therefore, we are presenting a 6-course anniversary menu especially for this occasion. In this menu, the Chef has selected six of his favorite dishes from the past 25 years to reflect on 25 years of Tout à Fait. Dishes that each tell their own story and have gained a special place within our kitchen over the years. Together they form a culinary journey through 25 years of Tout à Fait.

including aperitif, matching wines, table water and coffee