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’
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Petit Sucré
The Rasberry and the Rose
Autour Du Chocolat
Coffee, Tea and Petits Four
Full Menu | PDF: 54 kb
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