First Course
Salted papadum with duo of lemon gelée & lemon mayo
Second Course
Tuna tartare, mud crab, marinated anchovies, mackerel and smoked herring roe
Third Course
Light cappuccino of chestnut soup with truffle cream
Fourth Course
Seared hokkaido scallop, boudin noir & savory cabbage puree
Fifth Course
Maine lobster, sea urchin sabayon, warm truffles vinaigrette
Sixth Course
Pigeon breast, foie gras, cherries
Seventh Course
Roasted venison loin, trompette de la mortis & beetroot puree
Eighth Course
Selection of french farm cheese
apricot compote, homemade lavender honey
Ninth
Chilled hazelnut soup bitter chocolate
