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Amuse-bouche
Hazelnut-crusted langoustine
Thin layer of black rice jelly
Foie gras Royale en croûte
Cep consommé
Baie de Veys smoked salmon
Caviar cream flower
Roast Bresse chicken tenders
Fermented black truffle / olives
Lamb’s lettuce / Truffle Comté / Grilled bread
Fresh and candied citrus fruits
drizzled with olive oil vinaigrette / fennel, aniseed sherbet
Signature George V Yule Log
(Pure Belizean Tulakalum Chocolate, sweet clover infusion, almond praline / vanilla and fleur de sel)
Petits fours
580€