EUR 1,140
The Vegetal garden
The Grand caviar hors d’oeuvre
Blinis and Traditional Condiments, Oysters in a Peppered Cloud, Raw Scallops, Iodized Condiment, Crab Meat Rémoulade, Head Jelly, Langoustine Refreshed with Bergamot
Salt-crust turbot
Artichoke Fondue Chilled with a Champagne Sauce
Culoiselle hen as main course
Fine Truffle in Warm Pâté, the Breast Enriched with an Albufera Sauce, Pot Vegetables, Leg Caillette in Consommé
Bleu de Termignon
Lamb’s Lettuce Salad Mixed with Black Truffle
Milky frost with Bergamot Honey, Rosé Champagne
Tahitian vanilla soufflé in cocotte
“Vieux Garçon” Preserve, Iced Almond Plombières