Fred's rendez-vous: asparagus

Venue: Grandes Ondes: Novotel

Bi-monthly seasonal menu

Devised by chef Frederic Ramos, seasonal menu every 2 months. For this inaugural rendez-vous, the theme is asparagus:

• lightly scrambled eggs with truffles and white asparagus Mouillette
• duck foie gras with verjus and roasted purple asparagus
• fillet of sole casserole with cream of Noilly Prat and my friend Rene's wild asparagus
• red berry soup
• asparagus conserve granita