AMUSE-BOUCHE

SANRIKU SCALLOPS

TURBAN STYLE SEASONED WITH GRATED BLACK LEMON AND MIYAZAKI LEMON CAVIAR
CELERY AND GREEN APPLE JELLY, HINT OF OSCETRA CAVIAR
CARAMELIZED SCALLOP’S JUICE

UWAJIMA AMADAI

WITH CRISPY SCALES, PARSNIP MOUSSELINE AND FONDANT CARROT
SWEET CRUSTACEAN SAUCE LIGHTLY FLAVORED WITH A HINT OF TAHAA ISLAND VANILLA

HOKKAIDO VENISON

FILLET ROASTED WITH CAMBODIAN FERMENTED PEPPER
SHOULDER AND LEG COOKED LIKE A BLOOD SAUSAGE
RED CABBAGE, BLACKCURRANTS, CRANBERRYS AND PUMPKIN
WILD MADAGASCAR PEPPER SAUCE

PRE DESSERT

AROUND THE CITRUS

SWEET DELICACY TROLLEY

COFFEE

AMUSE-BOUCHE

HOKKAIDO BOTANEBI SHRIMP

MARINATED WITH VERBENA BERRY, OVERDE OLIVE OIL AND BUNTAN PULP
JERUSALEM ARTICHOKE MOUSSELINE, CAVIAR, CRUSTACEAN JELLY

JAPANESE BEEF CHEEK

BRAISED FOR A LONG TIME, SERVED MELT IN THE MOUTH, THEN SEASONED WITH RED PENJA PEPPER
CARROT RIBBON STUFFED WITH CARAMELIZED SHALLOTS
CRISPY POTATO, VEGETABLES LEAVES
VIOLINE SAUCE

PRE DESSERT

AROUND HAZELNUT AND LEMON

SWEET DELICACY TROLLEY

COFFEE