Sunday, July 13, 2014

Mulard Duck & Foie gras

En Carpaccio, Macadamia nuts, Capers and Truffle vinaigrette

Pigeonneau de Bresse

Pink roasted, Eryngii mushroom, Salsify, Brussels sprout and Jus gras 

Fromage de Mr. Bordier

French Cheeses Oil & jams

Monkfish "Sous vide"

Sweet potato, Brussels Sprout and Ginger Lemongrass Beurre Blanc

Salty fish, Chicken wing, Eel

Croquette of Salty Fish, Chicken wing, Smoked eel, Harissa, Pickles,
Horseradish cream and Flyngfish