Velouté of mushrooms, with black truffle and foie gras
Foie gras with pumpkin in a sauce of Xeres vinegar and ginger
Partridge with black and white sesame crust, ewe milk ravioli
Medallion of pork filet, with muslin flavored with summer truffle sauce and potato baked in straw
Yogurt millefeuille, caramel ice cream and spearmint sauce
Pineapple millefeuille, ice cream with a touch of lemongrass
Grand Marnier soufflé with carrot and orange sorbet
Nice food, but bad service and decoration, Jacques Chibois is the consultant.