Menu Highlights 

1. Halal Apéritif & Amuse Bouche: 

• • Homemade Cured Gravlax Norwegian Salmon with Kaluga Caviar 
  • French Bouchot Mussels Mini Tart with Yuzu Pearl and Lemon Thyme
  • Mouth-watering Wagyu beef tenderloin MS 8/9, vitelotte potatoes confit, parmesan cream

2. 2 pcs of French Oyster Fine de Claire N 2 (CADORET), Pink Pepper Corn Mignonette & Pomegranate

3. Beef Tomato & Watermelon Tartare with Truffle Oil

• Fresh Beef tomatoes and watermelon mix with a Parisian style Tartare for an explosion of freshness in your mouth

4. Traditional Bouillabaisse from Marseille:

• Homemade Seafood Stew with Scallops, Monkfish, Boston Lobster, French clams & Spanish octopus with Grenaille potatoes served with Saffron Garlic mayonnaise, bread crostini and Emmental cheese

5. Cassoulet Audois:

• Traditional French White Bean stew (Haricot du Lauragais/South of France) Duck Confit | Chicken Toulouse Sausage | Lamb Leg Bite

6. Thé Gourmand:

• Valrhona Dark Chocolate Truffles Nyangbo 68% (single origin Ghana), Mini Vanilla crème brulée, Mini pine nut and almond Tart, Raspberry sorbet, Mint Tea

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About Chef Mickael Cornac