DEGUSTATION FINE BOUCHE

Amuse - Bouche

Dressed Spanner Crab, Verjus Geleè,
Pink Radish and Black Grape

Tartar of Abalone and Black Angus, Beetroot Carpaccio and Horseradish Ice-Cream

Roasted Scallops with a Leek and Mango
Fondue, Champagne Beurre Blanc

Hiramasa Kingfish with Braised Octopus,
Cauliflower and Black Olives

Roasted Partridge ‘'en Canape'’
of Smoked Pain Perdu and Foie Gras
Dry Aged Black Angus Stiploin
Facon ‘Nicoise’

Petit Sucré

The Rasberry and the Rose

Autour Du Chocolat

Coffee, Tea and Petits Four