tastings dinatoire

cauliflower velouté with black caviar, crème fouettée and croutons
S
spinach cannelloni with ricotta and herbs
arugula pesto with parmesan and pine nuts
S
seared diver maine sea scallops with sunchoke purée, crosnes and leeks
vanilla-sea urchin-clam broth
S
braised beef short ribs with celery root purée and carrots
S
exotic fruit napoleon
crispy crêpes layered with mango cream and lychee
S
carré payard with chocolate mousse, orange and soft caramel
vanilla-orange zest ice cream