Description
Menu
Amuse-bouche
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Scallop carpaccio with a citrus medley
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Semi-cooked foie gras
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Trou normand
Violet Elixir: violet sorbet, Moscato wine, and violet syrup
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Beef Wellington, Duchess Potatoes
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Winter Mille-Feuille
Madagascar vanilla and Jerusalem artichoke cream
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Sharing Dessert
L’Instant : lime cheesecake with a mosaic of coulis
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Mignardises




