Our Easter Menu – a delight for the taste buds!

This year for Easter, our chef Fanch Delanoë combines new creative flavors with seasonal products.

As a starter, our deliciously revisited Paris-Brest, featuring mackerel rillettes, samphire, cucumbers, and pink radishes—a new addition to the Kaempff-Kohler catering range.

For the main course, enjoy a hay-roasted Easter lamb carré with a rich port jus, a mille-feuille of new potatoes, and crisp asparagus.

As an alternative, try the slow-cooked veal medallion infused with sage and lemon, accompanied by an artichoke heart purée with walnut oil, glazed early spring vegetables, and a light mustard and lemon cream.

Or perhaps you’ll be tempted by our traditional homemade salmon en croûte with a Noilly Prat sauce, Italian black rice stick, and a medley of Easter vegetables.

For dessert, our pastry team, led by Jonathan Szymkowiak, has created a delightful entremets : madeleine, Madagascar vanilla mousse, and soft caramel with a crème brûlée insert.

To round off this festive meal, our cheesemonger Sonia has prepared a beautiful cheese platter to add to your order featuring honey and truffle crottin, Barisien, Petit Gaudry, Fourme d’Ambert, Bergblumen, and an exceptional Comté. Feel free to stop by the cheese shop to create your own selection!

Our menu including starter – choice of main – dessert is priced at 57€ per person.

Place your order from today for Easter for pickup between April 16th and 19th.

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This year for Easter, our chef Fanch Delanoë combines new creative flavors with seasonal products.

As a starter, our deliciously revisited Paris-Brest, featuring mackerel rillettes, samphire, cucumbers, and pink radishes—a new addition to the Kaempff-Kohler catering range.

For the main course, enjoy a hay-roasted Easter lamb carré with a rich port jus, a mille-feuille of new potatoes, and crisp asparagus.

As an alternative, try the slow-cooked veal medallion infused with sage and lemon, accompanied by an artichoke heart purée with walnut oil, glazed early spring vegetables, and a light mustard and lemon cream.

Or perhaps you’ll be tempted by our traditional homemade salmon en croûte with a Noilly Prat sauce, Italian black rice stick, and a medley of Easter vegetables.

For dessert, our pastry team, led by Jonathan Szymkowiak, has created a delightful entremets : madeleine, Madagascar vanilla mousse, and soft caramel with a crème brûlée insert.

To round off this festive meal, our cheesemonger Sonia has prepared a beautiful cheese platter to add to your order featuring honey and truffle crottin, Barisien, Petit Gaudry, Fourme d’Ambert, Bergblumen, and an exceptional Comté. Feel free to stop by the cheese shop to create your own selection!

Our menu including starter – choice of main – dessert is priced at 57€ per person.

Place your order from today for Easter for pickup between April 16th and 19th.