Amber

Kristal caviar, served with delicate blinis, crème fraîche, and chives, embodying timeless French luxury.

Pan-seared langoustine and foie gras, exquisitely paired with a vibrant cherry reduction and ginger-spiced jus.

Roasted Racan pigeon with confit leg, accompanied by savoy cabbage and black truffle, finished with a rich jus.

A cut of Kagoshima beef, precisely cooked and served with a potato and truffle gratin, alongside seasonal green asparagus.

A warm, airy chocolate soufflé featuring 70% Guanaja chocolate, presented with a side of cacao nib ice cream.