AMUSE-BOUCHE

SCALLOP FROM “SANRIKU”

RAVIOLE WITH BLACK LEMON AND LIME ZEST
GREEN CABBAGE FONDUE WITH GINGER
FINE MOUSSE WITH SHISO FLOWERS
IODIZED BROTH EMULSION WITH SHISO SPINACH CHLOROPHYLL

ROYAL PIGEON

ROASTED BREAST, LEG CONFIT STUFFED WITH GIBLETS AND EGGPLANT
BULGUR WITH TRUMPETS MUSHROOMS, BUTTERNUT CALISSON FLAVOURED WITH ANIS
SWEET AND SOUR BLACKBERRY, BEETROOT
LIGHTLY SPICED JUICE OF A SECRET BLEND

PRE DESSERT

AROUND APPLE AND BLACKCURRANT

SWEET DELICACY TROLLEY

COFFEE

AMUSE-BOUCHE

KURUMAEBI SHRIMP

FINE SEMOLINA WITH HERBS, CAULIFLOWER MOUSSELINE, SALMON ROE
VINAIGRETTE OF CRUSTACEANS JUICE WITH QUINCE VINEGAR

KINKI

COOKED ON AROMATIC HERBS AND SEASONED WITH A HINT OF TIMUT PEPPER
TURNIP MOUSSELINE WITH BHUTAN TURMERIC, CITRUS FRUIT
JUICE OF CARAMELIZED FISH BONES WITH LEMON

VEAL CHOP FROM BRITTANY

ROAST, CRISPY SWEETBREADS, POTATO, “AWACHIBITEN” MUSHROOM
CARROT “BERGAMOT, PHYSALIS WITH VERBENA BERRY”
JUICE WITH MARJORAM LEAVES

PRE DESSERT

PEAR AND YUZU

SWEET DELICACY TROLLEY

COFFEE