Gambero Rosso
Carpaccio, Green Apple and Bloody Mary
Scallops
Roasted Jerusalem Artichoke in Several Textures and Oscietra Caviar
Foie gras
Mandarin and Chestnut, Flavoured with Hautes Glaces Whisky
Lobster
Ravioli, Carrot, Shiso and Light Bisque
Bresse Chicken
Truffle-Studded, Served with Root Vegetables and Truffle Jus
Snowflake
Tahitian Vanilla, Jasmine, Caramel and Roasted Sesame
Our menu can be adapted to a vegetarian version.