La Brasserie de L'Imperial |
Rosee Housepour |
Cocotte Egg and Chicken Liver Casserole, Crayfish coulis |
The Chef World Championship Pate in Pastry Crust |
Slowly braised Veal shank like an Osso Bucco, creamy Polenta |
Orange peel does lighten the dish |
Hand cut Steak Tartar prepared by the Chef, Grenaille Potatoes, Salad |
Desserts of your choice |
Îles Flottantes |
Chocolate mousse with pears |
Impérial Palace which is also a Casino |
Highlight would be the Osso Bucco and Iles Flottantes.
Pictures by MSW
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