DEGUSTATION FINE BOUCHE
Amuse - Bouche

Dressed Spanner Crab, Verjus Geleè,
Pink Radish and Black Grape

Tartar of Abalone and Black Angus, Beetroot Carpaccio and Horseradish Ice-Cream

Roasted Scallops with a Leek and Mango
Fondue, Champagne Beurre Blanc

Hiramasa Kingfish with Braised Octopus,
Cauliflower and Black Olives

Roasted Partridge ‘'en Canape'’
of Smoked Pain Perdu and Foie Gras

Dry Aged Black Angus Stiploin
Facon ‘Nicoise’

Petit Sucré

The Rasberry and the Rose

Autour Du Chocolat
Coffee, Tea and Petits Four

Full Menu | PDF: 54 kb
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