Available every Thursday, Friday, and Saturday in April.
The palace kitchens, under the direction of Chef Fabrice Desvignes, Meilleur Ouvrier de France and Bocuse d'Or, offer you an original version of the pâté en croûte for Easter celebrations. This specialty, made with quail eggs, poultry, foie gras, morels, and yellow wine, will be served every Thursday, Friday, and Saturday in April.
Perfect at any time of the day, this pâté en croûte is best enjoyed with a fresh salad. For gourmets, a complete set includes a homemade pastry and a coffee. You can also pair it with a glass of champagne for an even more indulgent experience.
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