※We ask each guests taste to set the menu individually without "Chef's recommend". In reserving, please refer to bottom's exampleple and order.
Mise en bouche
Caviar and buckwheat blinis with sour cream
tomato rose, and endive stick
Foie gras pudding served with truffle sauce
Grilled scallops, rendez-vous sauce with seasonal vegetables
Fresh seafood soup
in bouillabaisse style with saffron flavor sauce
Breton lobster and black truffles in Champagne sauce
with asparagus, sole fish, classic quenelle, mushroom, and herbal bouquet
Beef filet in a crust with truffle sauce in "Prince Albert" style
with potato soufflés, buttered French beans, glazed carrot, sautéed cauliflower,
shiitake, and roasted pumpkin
※Dishes of this page , dessert is just one example .