GOOSE LIVER TERRINE « CASTAING » - QUINCE AND SPÉCULOS
« CARABIÑEROS » PRAWN (ES) RAVIOLES AND HEAD PRAWN SAUCE
BEEF TARTARE WITH CAVIAR OSCIETRE PRESTIGE KAVIARI (FR), POMMES SOUFFLÉES
ANGEL HAIR SALAD, ROASTED NORDIC SCAMPI, BLACK TRUFFLE CAVIAR OSCIETRE PRESTIGE KAVIARI (FR)
IRISH CRAB (IE) AND CAVIAR OSCIETRE «KAVIARI» (FR)
JAPANESE SEABASS (JA), EGGPLANT CAVIAR, SAFFRON BEURRE BLANC
STEAMED PATAGONIAN TOOTHFISH FILET FROM KERGUELEN ISLANDS (FR) VEGETABLES TIAN, CAJUN FISH BONES JUICE WITH SEA URCHIN ROE
JAPANESE AKAMI BLUE FIN TUNA STEAK (JA) GREEN PEPPER SAUCE
JAPANESE SEA SCALLOP (JA) WITH « NOIR DE BIGORRE » LARDO (FR)
BLUE BRITTANY LOBSTER (FR) OLD ITALIAN BALSAMIC STRAWBERRIES AND BASIL, SMOKED EEL PURÉE
AUSTRALIAN BLACK ANGUS BEEF TENDERLOIN (AS) FONDANT POTATOES AND JUS DE DAUBE
FRENCH CANETTE DE LA DOMBES TOURNEDOS DUCK CONFIT AND CABBAGE ORANGE DUCK JUS
SATSUMA GYU MIRACLE A5 TENDERLOIN (JA) GIROLLES ALBUFERA SAUCE
AJNOU PIGEON “DANDIEU” (FR) CAILLETTE, BLACK TRUFLE AND MARJORAM PIGEON JUS
