Tasting

Amuse Bouche

Glazed Scallop

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

Red Mullet Fillet

Melting fennel heart Bottarga condiment Reduced bone jus

Lobster Tail

Seasonal vegetables Baeri reserve caviar Champagne sauce

Squab Pigeon & Abalone

Belle de Fontenay potatoes Pressed sea lettuce Reduced pigeon jus

Ripened Cheese Platter

From “Le Comptoir aux Fromages “in Montluçon

Supplement 4

Pre-Dessert

Fig & Fig Leaf

Flame-charred fig Fig leaf and pandan cream Crispy walnut

or

Grand Cru Abinao & Dulce Chocolate

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

Amuse-Bouche

Glazed Scallop

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

Squab Pigeon & Abalone

Belle de Fontenay potatoes Pressed sea lettuce Reduced pigeon jus

Pre-Dessert

Fig & Fig Leaf

Flame-charred fig Fig leaf and pandan cream Crispy walnut

or

Grand Cru Abinao & Dulce Chocolate

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

1 glass

19€

2 glasses

37€

3 glasses

55€

4 glasses

73€

5 glasses

91€

6 glasses

109€