SEASONAL INTRODUCTION
FOIE GRAS TORCHON, PEACH, TOASTED BRIOCHE
Or
MARINATED FAIRY TALE EGGPLANT, CAVIAR, CUCUMBER
EXOTISM
DUCK CONFIT RAVIOLI, STAR ANISE INFUSED BOUILLON
BETWEEN THE WAVES
LOBSTER WITH VANILLA JUS, SEARED ROMAINE
LAND OF PASTURE
BEEF BAVETTE, CONFIT POTATO & HERBS, BLACK GARLIC COULIS
Or
ROASTED VEAL, CHANTERELLE, CELERIAC & VERBENA
SWEET METAMORPHOSIS
FIG COMPOTE, BLACKCURRANT, OLIVE OIL & HONEY ICE CREAM
Or
DARK CHOCOLATE, MASCARPONE CAKE, ARABICA ICE CREAM
CREATED BY ALAIN VERZEROLI
CHEF DE CUISINE MITSUNOBU NAGAE
PASTRY CHEF YOKO OGATA