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Table of Eagles
ENTRANCE
Avocado and quinoa with chimichuri sauce
Pre-match
Half time
Post-match
ENTRÉE
Poirreaux crayons, oeuf en mimosa
PLAT
Canard à l’orange, pressé de céleris rave, purée fumée salé et pamplemousse
DESSERT
Poached pear with vanilla and cocoa nibs, tonka cream
FROMAGES
Brie aux Truffes
This year the “Brasserie des Aiglons” show becomes “Table des Aiglons by la Rotonde”.
The menus are signed by Chef Virginie Basselot of Negresco and designed in partnership with Pavillon Traiteur, in a joint effort to support all production. This collaboration allows us to highlight the culinary talents of the Chef while benefiting from the expertise and production of Pavillon Traiteur to offer you an exceptional gastronomic experience!
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