Desserts

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

Glazed short ribs, black truffle sauce and carrot trilogy

Milk fed lamb cutlets with fresh thyme

Caviar and cauliflower symphony

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

Teppanyaki sole meunière

Rooster ravioli with red wine stew and pecorino emulsion

Caviar over a crispy poached egg & smoked salmon

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

Chestnut in a fine velouté, Jerusalem artichokes and celery confit, black truffle from Périgord