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The setting is often more important than the food when it comes to Valentine’s dinner and you can’t get more romantic than the stunning lakeside location of Auberge du Lac. But just because the
beautiful lake is so near that ducks can swim past just outside the window that doesn’t mean food is compromised either. On the contrary, the newly arrived executive chef Jean-Christophe Novelli
has devised a very special menu for the evening. Champagne, canapés and amuse-bouche will be followed by a choice of starter, middle, main and dessert course, where winter asparagus mousse with
quail’s egg and caviar may precede baked dover sole with star anis jus and Provencal vegetables, lasagne of tender braised beef daube and grilled foie gras with leek mousseline, cep mushroom
reduction and a hint of liquorice, and passion fruit soufflé with caramelised strawberries ahead of coffee and petits fours. As Novelli puts it: “If a kiss won’t do it, the cooking will!”
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