Food Category: LES ENTRÉES FROIDES ET CHAUDES

Egg cocotte, parsley crust, mushrooms and garlic purée

Langoustine ravioli with black truffle & foie gras sauce

Caviar over a crispy poached egg & smoked salmon

King crab & avocado salad with buffalo mozzarella and extra virgin olive oil

Pan-fried duck foie gras with liver mousse tartlet and plum wine sauce

Beetroot and apple salad served with green mustard sorbet