Wild turbot, sevruga caviar, Granny Smith and Ajo Blanco
LES POISSONS ET LES VIANDES
Risotto, marinated langoustines with lime, bottarga and squid ink crumble
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
Glazed short ribs, black truffle sauce and carrot trilogy
Milk fed lamb cutlets with fresh thyme
Black Cod with Malabar black pepper sauce, cabbage and coconut emulsion
Teppanyaki sole meunière