AMUSE BOUCHE
Feuille de brick | Edible flowers | Baeri Caviar
Kohlrabi| White balsamic | Kinome
Sea urchin | Sweet corn | Tomato | Oscietra prestige caviar

BOTAN EBI
Celtuce | Gingerflower | Red cabbage | Légumes essence

MY FAVOURITE VEGETABLES
Oignon doux des Cévennes

OR

OIGNON JAMBOREE
5 alliums | Oscietra Prestige Caviar | Légumes essence

MOCHISHIRE “SOUPE À L’OIGNON”

GOMA ROYALE
Foie gras | Tarragon | Whisky | 2 Miso | Légumes vin blanc

RISO “HOKKIEN MEE”
Hokkaido scallop | Cuttlefish | Sakura ebi

BLUE COD “CRISPY SCALES”
Langoustine | Sunchokes | Singapore black pepper | Shaoxing | Légumes emulsion

WAGYU SHORTRIB
Tripe | Choron | Yuzu kosho | Légumes demi glacé

CALAMANSI
Jasmine tea | Okinawa sugar | Aloe vera

EVOCAO 72%
Chocolat | Mint | Amaretto

ALICE IN WONDERLAND
Canelé de Bordeaux Macadamia “Caramelia 36%” Cranberry and olive oil Madeleine
Horlick marshmallow

288++
Wine Pairing | 158