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Atlantic hake, oyster grains, citrus-basil vinaigrette, sauce ravigote

Canapés

Superior Oscietra caviar, sea urchin, botan shrimp, crustacean jelly

Nordic langoustine in three preparations

Foie gras de canard, passion fruit with olive oil, crème fraîche, sourdough

Blue lobster, Jerusalem artichokes, and aromatic beurre blanc

Amur Oscietra caviar, wild turbot, Champagne sauce, smoked bacon, Parisian gnocchi, Savoy cabbage

Foret noire

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