Scallop casserole with morel mushrooms, white and green asparagus, hazelnuts, and morel mushroom sauce with yellow wine

Hot starter for 1 pers.
Net weight: 400g

Salmon steak stuffed with fish mousseline, carrot, zucchini, candied lemon, Sainte Anne sauce

Cold starter for 1 person
Net weight: 90g

Dish for 1 pers.:
Lamb noisette in potato crust, herb mashed potatoes, spring vegetables, lamb juice

Packaged in a protective atmosphere.
Preparation:
Microwave: pierce the film, place the tray on a plate, 4 minutes at 800 watts.
Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.

Net weight: 300g

Dish for 1 pers.:
Roasted Skrei cod fillet, creamy langoustine risotto, spring vegetable medley, langoustine jus, yellow wine cream sauce.

Packaged in a protective atmosphere.
Preparation:
Microwave: pierce the film, place the tray on a plate, 4 minutes at 800 watts.
Oven: Remove the tray from the refrigerator 20 minutes before serving.
Preheat your oven to 130°C. Bake for 30 minutes without removing the film.

Net weight: 300g

Sea bass fillet en croûte, fish mousseline, langoustine, spinach, beurre blanc sauce
for 5 pers.

Dish for 4 pers.:
Beef fillet Wellington, Périgourdine sauce

Store between +1°C and 4°C
Net weight: 1300g

Preparation:
Take the Wellington-style beef fillet out of the fridge 20 minutes before serving.
Place it on a baking sheet in the oven preheated to 160°C.
Let it heat for 45 minutes.