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