Caprice

Classic duck foie gras terrine, slow-cooked and served with toasted brioche bread and fig chutney.

Pan-seared Wagyu beef fillet, topped with a slice of pan-fried foie gras and black truffle, finished with a Madeira reduction.

Poached Brittany blue lobster, served with a delicate Kristal caviar, atop a crémeux of celeriac and a hint of citrus.

Pan-seared line-caught sea bass, accompanied by tender artichoke hearts, black truffle shavings, and a light butter sauce.

A golden puff pastry pie filled with roasted pigeon, foie gras, and wild mushrooms, served with a rich game jus.

Pithiviers of Racan pigeon served with a light jus and seasonal vegetables.