Hot & cold shizo ravioli, crab
Yellowtail crudo, ponzu sauce, candied tomatoes
Beetroot in salt crust & in ketchup, St-Maure de Touraine goat cheese
Beef tataki, “Hokkaido” roasted buttermilk bread, Albufera sauce with foie gras
Chicken breast, roasted kabocha & spaghetti squash, curry, vegetable juice
Perfect egg, roasted onion, girolles purée, myoga pickles, black garlic condiment
Cod, « beurre blanc » siphon, shiitake, nori
Miso eggplant caviar, roasted mini eggplant, yuzu kosho emulsion
Plate – cheese selection from Rodolphe Le Meunier (MOF – Meilleur Ouvrier de France)
White chocolate ganache, fig leaf, plums
Peanut praline mousse, chocolate peanut cookie, miso caramel