AMUSE-BOUCHE

AROUND SHELLFISH AND OSCETRA CAVIAR

DELICATE SEA URCHIN ROYALE, AKAGAI, MIRUGAI AND HOKKIGAI JUST MARINATED
IODISED JELLY, FENNEL MOUSSELINE, HINT OF PASSION FRUIT
ROCKET FOAM

HOKKAIDO KEGANI CRAB

NATURAL CRABMEAT, SOFT SHELLFISH QUENELLE
GREEN LEAF OF BULGUR WITH GRILLED EGGPLANT
CRAB BROTH EMULSION

KINMEDAI

STEAMED
VEGETABLE NAGE, MELTING RAVIOLI, MARIGOLD LEAVES

BRITTANY VEAL

ROASTED WITH AROMATIC HERBS, « COQUE DAUPHINE » VERY TASTY
SWISS CHARD LEAVES, CARAMELISED SHALLOTS, BABY CORN
VEAL JUICE WITH PRESERVED LEMON

CHEESES SELECTION

DESSERT

SWEET DELICACY TROLLEY

COFFEE

AMADAI AND OSCETRA CAVIAR

MARINATED THEN ‘COOKED’ LIKE A TARTARE, THE SCALES SERVED CRISPY
CREAMY CUCUMBER,FINGER LIME , DRIED CAVIAR PETALS
LIME OLIVE OIL EMULSION

WILD BLACK ABALONE FROM CHIBA

COOKED IN ITS SHELL AND THEN IN SOFT BUTTER
CREAMY RICE YUKITSUBAKI FROM NIIGATA WITH SAGA SAFFRON, SEA URCHIN
GREEN VEGETABLES , SANSHO LEAVES
SHISO BROTH

BLUE LOBSTER

IN MEDALLIONS, GREEN RAVIOLI, MARIGOLD
VEGETABLE NAGE WITH A MILD SHELLFISH SAUCE

KUMAMOTO AKAUSHI BEEF

HEART OF TENDERLOIN, MANGANJI, CARAMELISED SHALLOTS
AROUND CORN “GRILLED THEN STUFFED WITH CHANTERELLES”, WARM VELOUTÉ
BLACK TRUFFLE JUICE

THE FRESHNESS OF RED FRUITS

SOUFFLE VERBENA/MINT

FRUIT JELLY, PEACH SORBET

SWEET DELICACY TROLLEY

COFFEE