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