Love Menu
To celebrate Valentine's Day, the Chefs of the House offer you the Saint Valentine menu "As on the First Day" which includes: - our iconic white tarama, made with cod roe and decorated with trout roe, along with 10 mini blinis - our Vol-au-vent with mushrooms, chicken and poultry velouté for 2 people: a puff pastry filled with a compote of Paris mushrooms, delicious chicken fillets and a mix of seasonal vegetables (carrots, romanesco cabbage, salsify) all seasoned with a poultry velouté - our heart-shaped chocolate dessert: On a base of crunchy chocolate biscuit and a crispy layer of praline hazelnut feuilletine, a melting heart of dark and milk chocolate cream is delicately placed. The whole is covered with a creamy dark chocolate mousse and decorated with a fine chocolate mirror glaze And our teams have prepared a surprise for you: with every purchase of a Valentine's menu, you will receive two boxes of 2 Lenôtre chocolate sweets (while stocks last)! They will appear directly in your basket.
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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 love, light and suspended. Our Chefs invite you on a gustatory 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 seduce, 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
- Salmon gravlax heart in a case: Keep in its packaging at +4°C and consume on the day of purchase or the following day according to the instructions provided by the shop. Remove from the cold at the time of tasting. - Stuffed sea bream fillet: Keep in its packaging at +4°C until the indicated expiry date. Remove 30 minutes at room temperature before reheating in a preheated oven at thermostat 4 or 120°C.This recipe was developed using high-quality raw materials that required a freezing step. To preserve all its sanitary and organoleptic qualities, we advise you not to refreeze this product.
This product can be enjoyed hot or cold.
Learn more about the composition
Allergens present
- Hazelnut (nut)
- Soy
- Barley (gluten)
- Fish
- Mustard
- Sulfites
- Almond (nut)
- Mollusk
- Crustacean
- Dairy products
- Egg
- Wheat and derivatives (gluten)
Ingredients
-Salmon gravlax heart in a case: A heart of salmon gravlax prepared and marinated in our workshops, accompanied by a smoked parsnip cream, pieces of salmon delicately cooked in a white wine and herb broth, and a lemon gel. A creation by Fabrice Brunet, one of the Best Craftsmen of France. -Stuffed sea bream fillet: A sea bream fillet filled with a sea bass and scallop stuffing, then covered with a crispy tomato bread crust. Served on a smoked parsnip cream, with a roasted cauliflower crown, a white radish disc, a slice of butternut squash, a parsnip wedge decorated with a petal of red onion and wild fennel, all topped with an iodine-rich marinière sauce. A creation by Fabrice Brunet, one of the Best Craftsmen of France. -Raspberry and blackberry millefeuille: A caramelised centre made of thin layers of crisp caramelised puff pastry, filled with whipped mascarpone cream, a Bourbon vanilla diplomat cream from Madagascar, and a raspberry and blackberry compote. A creation by Etienne Leroy, World Pastry Champion.