Apéritif
Toasted brioche, sea urchin, caviar
Crispy prawn
Basil mayonnaise
Citrus cured salmon mousse
Sour cream, trout eggs
Champagne Nicolas Feuillatte Reserve Exclusive Brut NV
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Tepan seared Hokkaido scallop
Yuzu butter
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Duck breast prosciutto
Yoghurt, pickled radish salad
Chateau Potensac 2009
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Potato gnocchi, chanterelle mushrooms, Iberico ham
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Smoked beef consommé
Beef tongue dumpling
Chateau Nenin 2005
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Aveyron lamb saddle
Date and cumin puree, roasted pumpkin
Lamb jus
Le Petit Lion 2010 in magnum
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In-house dry aged prime rib eye
Caramelized shallot, fermented carrot,
Black truffle shavings
Chateau Leoville Las Cases 2012
Chateau Leoville Las Cases 2003
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Valrhona chocolate bar
Hazelnut praline, passion fruit
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Mignardise