As the menu suggests, you are in for a journey when you dine at Astrance. We chose the seasonal winter one with a truffle supplement; you can specify “un peu,” “beaucoups,” or “a la folie” for the amount of truffle you would like…
The road stretched out before us with layers of foie gras, apple, and mushrooms and lemon and hazelnut sauces…
The next step was scallops, oysters, and bone marrow with soy sauce, yuzu, and an herb that tasted like oyster.
Continuing, we had turbot with cauliflower, red pepper, leeks, olives, and capers.
We were swept away with watercress, truffle, and parmesan “soup.”
Around the bend, there was chicken, chard, and sage with a “ravioli” of parmesan and truffle.
One of the high points was the lamb with salsify and truffles in jus.
We were in unchartered territory with a warm potato puree and melting vanilla ice cream!
A sorbet of pepper and lemongrass was refreshing like a fresh-water stream.
A dessert course followed with coffee mousse and candied mandarins between tuiles and a ginger “riz au lait.”
At the end of the road, we were offered “eggnog”; fresh passion fruit, oranges, and apples; and little lemon madeleines.
The wizard, Pascal Barbot, met us on the path to thank us for joining him.