French scallops in sea urchin shell
Marinated with Crumbled Egg Yolk
Lightly seared spider crab
Milk Flower, Oscietra Caviar
Black truffle pithiviers-style dauphinoise
Lighty dusted line-caught turbot
with Aged Caviar
Traditional roast chicken
Black Truffled Nougat Condiment from Provence
Truffled Brillat-Savarin
Roasted Rocha Pear
Christmas Spices, Ice Cider, Bergamot
Cacao pod
Infused with Roasted Buckwheat, Sweet Clover and Coffee Cascara
Petits-fours
Signature Chocolate bar
EUR 900