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
radish | basil | dill
antibiocis | tomato | rosemary
fennel | ginger | orange | soya
spinach | ricotta | Parmesan | truffle
Cevennes onion | girolle | beetroot | carrot
Valrhona chocolate | lemon thyme | champagne
6 courses € 105
duck liver | cantaloupe melon | basil
langoustine | passion fruit | brioche
spinach | truffle | ricotta
antiboise | artichoke | samphire
rotisserie | sauerkraut | mushroom | jus naturel
lamb | grilled cep | pommes pont neuf | salad | red wine jus
dark chocolate | panna cotta | lemon thyme | blackberry sorbet
prepared at the table | vanilla ice cream | orange
selection of cheeses served from the cheese trolley