Heart Menu
The Chefs offer you a menu for 2 people to celebrate love and the passion for taste through refined dishes and unforgettable flavours: - Jewel of scallops veiled in rose - Cod in nori leaf, broccoli mousseline
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Available home delivery in 24h/48h (or at your choice of date)
In a few lines
This year, the Lenôtre house celebrates timeless, light, and suspended love. Our Chefs invite you on a culinary journey, where each creation embodies the beauty and permanence of eternal love. Through delicately balanced flavours, our creations capture the essence of a suspended moment, where time seems to stand still. Exceptional ingredients, carefully selected, blend with the boldness and precision of our Chefs, for a unique experience that celebrates love in all its forms. Like love, Lenôtre creations are timeless: they enchant, delight, and leave an indelible mark on the hearts of those who taste them. This Valentine's collection, conceived with lightness and refinement, perpetuates the art of gesture and the passion for taste. This year, let Lenôtre capture the eternity of a moment of love.Tasting advice
- Duck foie gras, candy apple style: Remove from the fridge at the time of tasting. Keep in its packaging at +4°C and consume on the day of purchase. - Stuffed sea bream fillet, parsnip mousseline, marinière velouté: Remove 30 minutes before reheating at room temperature in a preheated oven at thermostat 4 or 120°C for 20 to 25 minutes. Keep in its packaging at +4°C until the expiry date.Learn more about the composition
Allergens present
- Soy
- Sulfites
- Almond (nut)
- Wheat and derivatives (gluten)
- Crustacean
- Mollusk
- Mustard
- Egg
- Barley (gluten)
- Fish
- Dairy products
Ingredients
- Duck foie gras, love apple spirit: On a heart-shaped Espelette pepper shortbread, bites of semi-cooked duck foie gras with a purée of candied apple and passion fruit, veiled with a layer of beetroot in balsamic vinegar. A creation by Fabrice Brunet, one of the Best Craftsmen of France. - Stuffed sea bream fillet, parsnip mousseline, marinière velouté for 2 people: A sea bream fillet, covered with a stuffing of sea bass and scallops, then topped with a crispy tomato brioche. On a smoked parsnip cream, a roasted cauliflower floret, a white radish disc, a slice of butternut squash, a parsnip wedge decorated with a petal of red onion and wild fennel, all glazed with an iodised marinière sauce. A creation by Fabrice Brunet, one of the Best Craftsmen of France. - Passionate love: This dessert to share between two passionate hearts combines a soft biscuit, a crunchy shortbread, a red fruit and Morello cherry confit scented with amaretto, as well as a ganache with amber notes whipped with Grand Marnier® and Bourbon vanilla from Madagascar. A creation by Etienne Leroy, World Pastry Champion.