Food Category: LES POISSONS ET LES VIANDES

Ribeye beef served with bone marrow and confit shallots on a rye toast

Grilled seabass. fennel confit and ponzu sauce

Tagliolini with lobster and basil

Roasted duck breast, textures of butternut and pomegranate sauce

Milk fed lamb cutlets with fresh thyme

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

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

Teppanyaki sole meunière