Shrimp carpaccio with Yuzu vinaigrette
Celeriac remoulade with fresh wasabi mayonnaise and black truffle.
Sea scallop cooked in the shell with chive oil on an artichoke jus
Foie gras herb tortellini served in a bouillon with white soy sauce.
Fresh salmon confit, atop collard greens and juniper berries, kale emulsion.
Glazed beef cheeks “Burgundy style” wrapped in cannelloni, cumin carrots.
Caramelized free range quail stuffed with foie gras served with mashed potatoes.
Litchi mousse on a thin black currant tuile, Caribbean sorbet
Special “cremeux” on sage crumbles with ginger ice cream.
Extra birthday treats.