Food Category: LES POISSONS ET LES VIANDES

Grilled seabass. fennel confit and ponzu sauce

Tagliolini with lobster and basil

Turbot a la plancha on a “sambol” of tomata, confit lime zest and coriander puree

Roasted duck breast, textures of butternut and pomegranate sauce

Milk fed lamb cutlets with fresh thyme

Ribeye beef with padron pepper

Free-range quail and foie gras, served with mashed potato

Black Cod with Malabar black pepper sauce, cabbage & coconut emulsion

Teppanyaki sole meunière