Hostellerie Rive Gauche

	Chef (Hostellerie Rive Gauche)
	Seasonal fruits on thin puff pastry and earl grey ice cream

	Fresh cilantro Gaspacho served with Comté cheese tile

	Rack of pork, cardamon braised cabbage, grilled garlic sauce

	Delicious Liver and Upper Leg Guinea-Fowl Sauté in an Apple Mille-Feuille

	Excellent Calf Sweetbread with Vacherin of Québec

	Fish tartar

	Unctuous duck with ginger and African coffee

	Chef (Hostellerie Rive Gauche)
	Fresh cilantro Gaspacho served with Comté cheese tile

	Chausson à la tourte saguenéenne

	Sweet 'Gache melee' with caramelized raspberries

	Chef Étienne Desmarais
	Chilian bass with a mushroom crust, roasted tomato with garlic flower and honey miso broth

	Chilian bass with a mushroom crust, roasted tomato with garlic flower and honey miso broth

	Chef Étienne Desmarais (Hostellerie Rive Gauche)
	Warm butterscotch cake

	Chef Etienne DESMARAIS (Hostellerie Rive Gauche)
	Warm butterscotch cake, Canadian Whiskey sauce

	Chef Étienne Desmarais (Hostellerie Rive Gauche)
	Strawberry and Mascarpone Maki, cinnamon Valentin sauce

	Chef HOSTELLERIE RIVE GAUCHE
	Seasonal fruits on thin puff pastry and Earl grey ice cream

	Chef Mengste Tan (Hostellerie Rive Gauche)
	Chocolate cupcakes with frozen goat cheese nougat

	Chef Mengtse Tan (Hostellerie Rive Gauche)
	Individual chocolate molten cakes with goat cheese nougat

	Chef Mengtse Tan (Hostellerie Rive Gauche)
	Swedish Apple Pie with Cognac Ice Cream

	Chef Mengtse Tan(Hostellerie Rive Gauche)
	Swedish apple pie cognac ice cream