Fondue Festival (May 17-19)

On May 18, we will have a special dinner at the award-winning Primrose Restaurant, consisting of a sequence of 4 different fondues, harmonized by 4 wine glasses from the Serra Gaúcha. Check out the complete menu prepared by chef Fernando Becker:


Fondue to the Sea
Shrimp, Scallops, Mussels and Sole to be prepared at Court-Bouillon. Dill Dip, Tapenade Provençal, Capers Dip and Lemon Emulsion.


Cheese Fondue
Baguette, Olive Bread, Rye Bread, Potatoes, Mushrooms, Broccoli and Tomatoes to be dipped in a creamy blend of imported cheeses.


Beef Fondue
Red Angus Filet Mignon Baits to be prepared on a Bourguignon and Black Truffle Sauce, Dijon Mustard Pate, Foie Gras Emulsion and Gorgonzola Dip.


Chocolate fondue
Belgian Chocolate Syrup Callebaut and Cognac escorted by Turkish Damascus, Season Fruits and Laminated Almonds.
* Harmonization of 125ml for each label that composes the festival.
Valor R$200,00 por pessoa.
(Não incluso impostos e taxas)

Informações e reservas:
(54) 3295-7700 ● WhatsApp (54) 99957-4220