Cocktail of the day : Jean-Jacques’ cocktail

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Amuse-bouche

Beetroot mimosa, apple/celery sorbet,quail egg, caviar, Isigny cream

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Pomegranate and crab ravioli

beurre demi-sel au thym, citron caviar

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Ravioles de homard

parsnip gel with vanilla

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Crunchy langoustine

Soy chop cabbage, coriander balls, tiger-milk

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Pear tatin with foie gras from the South-West

Armagnac sauce, mignonette pepper

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Purple Normandy hole / celery / lemon granita

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Blue lobster with vanilla

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Beef fillet

parmesan shortbread, candied onion, dauphine potatoes,
Foyot sauce

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AOC cheese

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Predessert

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Coconut velvet heart

Joconde biscuit, spicy pineapple sorbet, coconut