Menu Category: À La Carte

Grilled seabass. fennel confit and ponzu sauce

Egg cocotte, parsley crust, mushrooms and garlic purée

Tagliolini with lobster and basil

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

Passion fruit cream, coconut mousse, exotique fruit salad, mojito granité

Monkey Shoulder scotch souffle with Vanilla from Madagascar Ice cream

Creamy “Guanaja” chocolate, cocoa ice-cream and chocolate biscuit

Assortment of 5 tarts from Joel Robuchon

Vanilla cloud on fresh cream, strawberry tartare, pink pepper and strawberry sorbet