The Foie Gras

In Raviol with garden flower and light chicken Truffle jus

Marron Lobster a L'Americaine 

Creamy risotto and vegetable friture 

King Crab
With Celeriac rémoulade and Green leaf

Bas-temperature Tasmania Salmon

                 Spinach salad with pomegranate avocado and ginger frothy 

Eggplant caviar

With seaweeds fresh salad, lotus root fried and chilli oil 

Marinated Tuna with Himalaya salt

orange zest, tuile of black olive bread and citrus sauce 

Organic Eggs cook at 59°c

carrot cumin harissa, colored beetroot olive and cress 

Scalloped 

with avocado Lime air and Eryngii Mushroom

Pave of Brill a la plancha

chestnut and salsifis with meat jus eryngii mushroom and clams butter sauce

Wagyu Beef Rib-eye

Roasted with Penja Pepper, Vegetable confit, purée of chickpea with black sesames and Madeira jus

Foie Gras

Pan Seared with sea salt and Pastilla of duck

Les Noix de Saint-Jacques

 échalotes confites au Porto, salsa de Tomates et petites Herbes en salade  

Langoustine

Chilled Cucumber soup and tomato sorbet

Crayfish 

fondant pumpkin and vanilla sauce

Cauliflower

 in a chicken broth with dried and sautéed mushroom  

Lobster salad 
with Panises from Marseille baby spinach and safron vinaigrette