LE PAN | Inventive French Cusine
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Bon bon canape
Stockyard beef cheek, parsnip purée, and crackling tendon
Blue lobster, Jerusalem artichokes, and aromatic beurre blanc
Atlantic Hake, oyster grains, citrus-basil vinaigrette, sauce ravigote
Gold soup
Wild Turbot, Black Olives, Jerusalem Artichokes
Canapé Platter
Chocolate Preparations
Hokkaido Scallop, Squid 'Tortellini', Emulsion of Carrots
Kamchatka Crab Salad with Hazelnuts
Kaluga Queen Caviar, Botan Shrimps, Crustacean Jelly
Oyster, Pearls

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