Dew Cup and a trilogy of appetizers
A tartare of tuna with a knife fragrant sesame chutney limequats ginger and young leaf shoots
Chiffon chicken with slivers of morel mushrooms, crisp vegetables and a reduction of shallots flamed with Cognac
Cake poached skate wing in court bouillon and mashed potato granules chervil, saffron beurre blanc
Mocha and Kisses ...
A Cup of Bubble Madness and appetizers
Ballottine Foie Gras Natural baked and topped with a jelly Banyuls Old Pepper from Madagascar
Fricassee Roasted Lobster with herb butter with fricassee of mushrooms Eryngii
Nuts-Jacques Scallops in Truffle Crumbs Tricastin Bone Marrow in Belle de Fontenay Mashed Baked Farmer
Supreme Cooked pigeon carcass Sparkling Butter, Pasta Cromesquis of Tartuffe, Flaked Chiconettes and chervil puree
Briquets Goat Perfume ripened tomato confit and dried Refresh Basil Sorbet
Two for Two Cakes, Strawberries and Raspberries ...
Mocha and Treats