-Duck foie gras, marbled with red wine, apples
tart and date cream.
- Langoustine ravioli in its Asian wine juice with
-Cassolette of sweetbreads, shallots and mushrooms
braised in full-bodied wine.
-White asparagus, strawberry and parmesan vinaigrette.
-Veal head 'gribiche sauce.
-Heart of tataki-style beef tenderloin, elixir of sauce
soy, marinated vegetables, curry potatoes.
- Roasted monkfish tail, beetroot, samosa of
mozzarella and peanut juice.
-Sole Meunière, mashed potatoes with truffles,
Green salad and cheese platter
- Homemade Tarte Tatin.
-Chocolate Profiteroles (to be ordered at the beginning of the
- Exotic crunchy roll, and its coconut ball.
- Strawberry delight in its chocolate tear.