AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Kohlrabi| Dashi | Kinome
Foie gras| Opalys 33% | 100 years grand marnier
Sea urchin | Sweet corn |Yuzu kosho
OIGNON JAMBOREE
5 alliums | Oscietra prestige caviar | Légumes essence
MOCHISHIRE “SOUPE À L’OIGNON”
POULTRY ROYALE
Langoustine | Singapore black pepper | Shaoxing | Légumes emulsion
BLUE COD “CRISPY SCALES”
Obsiblue prawn | Cabbage | Seaweed | Légumes vin blanc
WESTHOLME SHORTRIB
Champignon | Tomato | Black garlic | Légumes demi glacé
BANDUNG
Dragonfruit | Raspberry | Basil | Isomalt
ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary orange Madeleine
238
Wine Pairing | 158
Non-Alcoholic Pairing | 68
AMUSE BOUCHE
Feuille de brick | Cauliflower | Baeri caviar
Kohlrabi| Dashi | Kinome
Foie gras| Opalys 33% | 100 years grand marnier
Sea urchin | Sweet corn |Yuzu kosho
SHIMA AJI
Endive | Citrus | Ginger | Dill | Légumes essence
MY FAVOURITE VEGETABLE
Oignon doux des Cévennes
MOCHISHIRE “SOUPE À L’OIGNON”
POULTRY ROYALE
Langoustine | Singapore black pepper | Shaoxing | Légumes emulsion
BLUE COD “CRISPY SCALES”
Obsiblue prawn | Cabbage | Seaweed | Légumes vin blanc
WESTHOLME SHORTRIB
Champignon | Tomato | Black garlic | Légumes demi glacé
KIWI
Fromage | Spearmint | Lemon
BANDUNG
Dragonfruit | Raspberry | Basil | Isomalt
ALICE IN WONDERLAND
Horlick kinako mochi
Canelé de Bordeaux
Macadamia “Caramelia 36%”
Rosemary orange Madeleine
278
Wine Pairing | 158
Non-Alcoholic Pairing | 68