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Amuse-bouche
Shellfish taramasalata Royale
With golden caviar
Veil of black truffle
and winter root vegetable
Grilled scallops Parmesan water
grated waffle
Sweetbreads au gratin with truffle béchamel
Chestnut shards
Truffle Mont d’Or Melba fondue
Infused with vin jaune
Damien Blasco citrus fruits
with a sprinkle of coriander, crispy arlettes
Pure Belizean chocolate crêpes dentelles
Smoked caramel with fleur de sel and grilled peanuts
Petits fours
1300€