Description
Menu
Passion
Aquitaine caviar and scallop crudo with Jerusalem artichoke and coconut milk veil
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Ambiguïté
Wild salmon heart marinated in citrus, beetroot and a hint of horseradish
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Réconfort
Lobster and truffle ravioli with a delicate Vin Jaune emulsion
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Amour
Mint and orange blossom sorbet with Luxembourg Crémant
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Plaisir
Veal fillet with port sauce, piquillo pepper croquette and glazed eryngii mushrooms
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Excitation
Vanuari chocolate obsession, candied pear and a hint of ginger
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Gourmandise
Surprise sweet bite
