Amuses
Variety
Wine
Rosé Bandol, 2000, Cuvée Domaine Marcel Ott
Starters
Steamed sea bass fillet in an infusion of seaweed with “koshi-hikari” rice
Small monkfish served with cepes and giant capers
Main courses
Deep-fried crispy of pigeon, truffle and foie gras
Fillet of Charolais breed with coarsely ground pepper and ginger, laquered with meat glaze
Desserts
Melting apple in a smooth jelly
Caramel soufflé, orange jelly and ginger icecream
米其林三星餐廳
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