Amuse-Bouche

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Crab meat

Lettuce coulis, almond ice cream and finger lime

&

Langoustine in almond crust

Choron sauce, Thai condiment

&

Tempura frog legs

Watercress coulis and black garlic

&

Lobster cannelloni

Marbled bisque and caviar

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Wild sea bass, seared on one side

Green cabbage pastry, chimichurri sauce and spiced carrot

or

Bresse chicken

Portobello mushroom stuffed with chicken and fine button mushroom duxelles, Parmesan croquette, Albufera sauce and poultry jus

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Selection of AOC cheeses

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Hazelnut, caramel and chocolate

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Citrus blossom and creamy honey note