Chefs’s amuse-bouches
Smoke salmon with sesame seeds and wasabi grapefruit condiment
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Koshihikari rice and shrimps coated with nori seaweed, cocktail sauce
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« Perfect egg » with Japanese smoked vinegar
Corn espuma, cream of roasted buckwheat and black truffle
*****
Carpaccio of sacallops, flavors kalamansi
Hazelnuts powder, bitter salad and avocado-sorrel condiment
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Smoked mashed potatoes with seaweed butter, Oscetra Caviar
Sour cream
*****
Blue lobster prepared in “binchotan”
Chestnut espuma with chartreuse verte, Seedless raisins
*****
The milk-fed veal with black truffles
Jerusalem artichokes and carbonara style emulsion
*****
« Neufchâtel » cheese with black truffles
Lettuce salad, truffled vinaigrette
*****
Sweet citrus…
Cream mint flavors, kalamansi sorbet