AMUSE-BOUCHE

HOKKAIDO KEGANI CRAB AND OSCETRA CAVIAR

NATURAL CRAB MEAT, TURNIP MOUSSELINE, THIN SLICES OF PHYSALIS AND WHITE GRAPES LIGHTLY VINEGARED
SHELLFISH CREAM, TURNIP LEAF FOAM

SHELLFISH « COCOTTE »

AKAGAI, HOKKIGAI AND MIRUGAI, SPELT GRAINS, KORINKI
MOUSSE AND SCALLOP PETALS WITH LEMON CAVIAR FROM AICHI
CHAMPAGNE SAUCE WITH SAFFRON FROM SAGA

UWAJIMA'S AMADAI

IMAGE OF A MAKI « LOTUS ROOT/AUTUMN TRUFFLE »
VEGETABLE RAVIOLI WITH « JERUSALEM ARTICHOKES, LILY BULBS AND LIME »
GNOCCHI WITH SCALES CRISPY
PARMENTIER VELVETY, CARAMELISED FISH BONE JUICE

ROYAL PIGEON

ROASTED BREAST, GREEN CABBAGE WITH TRUMPET MUSHROOMS
CONFIT LEG, BLACK FIGS, GRATED LEMON
PIGEON BLACK PUDDING WITH CELERY AND BEETROOT
SIMPLE JUICE

CHEESES SELECTION

DESSERT

SWEET DELICACY TROLLEY

COFFEE

Olivier Chaignon offers this white truffle menu.
To maximise your dining experience, this menu is for the enjoyment of the entire table.

TO START SAGA EGG AND ZUWAIGANI CRAB

CREAMY SCRAMBLED EGGS, CRAB MEAT, TENKEIKO
CEPE MUSHROOM INFUSION FOAM

SANRIKU SCALLOPS TWO WAYS...

ONE WITH A NUT IN A GRILLED AOMORI CORN CRUST, CREAMY POLENTA
ANOTHER IN A TARTARE WITH ‘JERUSALEM ARTICHOKES, PRESERVED LEMON, BLACK LEMON’ AND CRISPY CHIPS
CARAMELISED JUICE FROM THE BEARDS

BLUE LOBSTER

IN AIGUILLETTES, STUFFED SOUFFLÉ, WHITE TRUFFLE
ZEBRA PASTA WITH RED AND YELLOW SWEET PEPPERS
CORAL SAUCE

BRITTANY VEAL

COOKED RIB IN A CASSEROLE DISH, SPINACH SHOOTS, GREEN CREAM WITH WHITE TRUFFLE
TENDER VEGETABLES
TWO SAUCES...

« MILLÉNAIRE » SORBET

PEAR, CRUMBLE

GOURMET...

« CHESTNUT, ROASTED TEA, WHITE TRUFFLE » TARTE

SWEET DELICACY TROLLEY

COFFEE