松露玫瑰

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