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
The Salt-crust turbot
Artichoke Fondue Chilled with a Champagne Sauce
The Culoiselle hen as main course
Fine Truffle in Warm Pâté, the Breast Enriched with an Albufera Sauce, Pot Vegetables, Leg Caillette in Consommé
The Bleu de Termignon
Lamb’s Lettuce Salad Mixed with Black Truffle
The Milky frost with Bergamot Honey, Rosé Champagne
The Tahitian vanilla soufflé in cocotte
“Vieux Garçon” Preserve, Iced Almond Plombières