Truffle Dauphine potato

Parmesan cabbage puff

Hazelnut and chestnut shortbread

~

Starters

Spider crab meat

marbled veil of tiger milk and squid ink, carrot-orange-ginger sorbet

&

Seared foie gras escalope

truffle crisp, oxtail broth, young onion

&

Blue lobster cannelloni from Brittany

marbled bisque, caviar

~

Normandy interlude with Granny Smith sorbet

finger lime and Calvados

~

Main Courses

Wild turbot

spinach tartlet, caviar beurre blanc

or

Pigeon in truffle-stuffed crépinette

parsnip mousseline, butternut, Jerusalem artichoke, potato pie, pigeon jus

~

AOC Cheese Selection

~

Pre-dessert

citrus variation

~

Dessert

Intense chocolate 69%

coconut espuma, cocoa nib opaline