Amuse-Bouche

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Land and Sea Ravioli

veal, langoustine, lemon zest, ginger

&

Quenelle of zander and lobster

bisque, Champagne sauce, Osciètre caviar

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Beef fillet

parmesan shortbread, confit onion, dauphine potatoes, Foyot sauce

or

Low-temperature cooked monkfish

nori seaweed powder, clams, cockles, stuffed Chinese cabbage, Thai sauce

or

Pauillac lamb

in all its forms, wild garlic tempura, golden turnip, short lemon balm jus

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AOP cheese assortment

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Pre-dessert

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Dessert

Amuse-Bouche

celery variations

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Duck foie gras duo

semi-cooked au torchon, pistachio mousse, strawberry

&

Quenelle of zander and lobster

bisque, Champagne sauce, Osciètre caviar

~

Green Chartreuse sherbet

~

Turbot from Noirmoutier cooked naturally

morels, Malines asparagus, morel sauce

or

Pauillac lamb

in all its forms, short lemon balm jus, golden turnip, wild garlic tempura

~

Pre-dessert

Brazilian mango ravioli, crispy meringue

~

Triple Grand Cru chocolate dessert

smoked vanilla ice cream