LE PAN | Inventive French Cusine
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Atlantic hake, oyster grains, citrus-basil vinaigrette, sauce ravigote
Canapés
Superior Oscietra caviar, sea urchin, botan shrimp, crustacean jelly
Oyster & pearls
Nordic langoustine in three preparations
Alba white truffle, soft boil egg, grelot onion, poultry jus
Foie gras de canard, passion fruit with olive oil, crème fraîche, sourdough
Sanriku scallop à la planche, Vienna spinach puree, Alba white truffle
Blue lobster, Jerusalem artichokes, and aromatic beurre blanc
Amur Oscietra caviar, wild turbot, Champagne sauce, smoked bacon, Parisian gnocchi, Savoy cabbage
Foret noire
Chocolate, hazelnut, passion fruits, vanilla

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