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Meat and fish, innovative seasonal cuisine based on fresh produce.
At L'Envol, chef Nicolas Neck works with fresh produce to create refined, innovative and accessible seasonal cuisine. In a sober, chic setting, we begin with white asparagus with citrus fruit or a fish terrine from the fish market. For the main course, fish fillet according to market availability, with endives and leek fondue, or medallion of pork mignon with chorizo marmalade and carrot méli-mélo. Finally, lemon-vanilla crème brûlée, chocolate shortbread mille-feuille with candied orange zest or sangria-poached pear with gingerbread and orange cream. A real treat.
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