LE GRAND CHEF
-
Gilthead royal (Sashimi)
kaki aged, potato hehydrated -
Filet from red mullet, confit
salsify and watercress -
Lobster (blue) & lobster bolognese
black olive, sea urchin -
Breast from pigeon
ragout from haunch
"Thai Style" -
Canadian bison, filet and cheeks
broccoli, ewe's milk cheese, chermoula -
Fermented carrot
Brie de Meaux as ice cream
-
Green tomato & Mascarpone
Whisky Sour (emulsified)
Set Menu: ? 198
with wine: ? 285
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