
Menu
Tanqueray Gin and Juniper cured salmon, lemon goat cheese, herbs de Provence jam.
*
Chicken liver and cognac mousse, black walnut confiture, beetroot crostini.
*
Pastis marinated mussels, special Romesco.
*
Scallop ceviche, strawberries, cucumber, lime.
*
Crispy fried green olives filled with st.Maure cheese and herbs.
*
Grilled tiny baby zucchinis, orange tapenade, pecorino Romano.
*
Beluga lentils, Ricotta salata, special cherry tomatoes, baby arugula, pickled meyer lemon citronette.
*
Beef filet tartare “Laos” – tapioca pearls, handmade black chili sauce, fragrant herbs, fried shallots, in shrimp chips.
*
Sliced duck breast on little French toasts, violet gelée.
*
Porcini duxelles, bruschetta, mascarpone, truffle oil.
***
Desserts: White chocolate truffle with st.Germaine elderflower liqueur. Matcha green tea latte with Jasmine Chantilly.