Scallops
Carpaccio, Herb-Infused Oil, Oscietra Caviar and Citrus
Jerusalem Artichoke and Caviar Tartlet
Alba white truffle Risotto
Blue Lobster
Roasted Butternut Squash, Chestnut and Vanilla
Beef Tenderloin
Tuberous Chervil, Black Truffle and Périgourdine Sauce
Vacherin
Iced Pomelo, Rosé Champagne and Tahitian Vanilla
Our menu can be adapted to a vegetarian version.