Tasting

Served on a warm galette Jerusalem artichoke and pear Cockles and razor clams, in a delicate marinière broth

Melting fennel heart Bottarga condiment Reduced bone jus

Seasonal vegetables Baeri reserve caviar Champagne sauce

Belle de Fontenay potatoes Pressed sea lettuce Reduced pigeon jus

From “Le Comptoir aux Fromages “in Montluçon

Flame-charred fig Fig leaf and pandan cream Crispy walnut

or

Tangy blackcurrant sea wave Black cocoa opaline Creamy ice cream from Madagascar

Served on a warm galette Jerusalem artichoke and pear Cockles and razor clams, in a delicate marinière broth

Belle de Fontenay potatoes Pressed sea lettuce Reduced pigeon jus

Flame-charred fig Fig leaf and pandan cream Crispy walnut

or

Tangy blackcurrant sea wave Black cocoa opaline Creamy ice cream from Madagascar