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AMUSE BOUCHE

THE BEETROOT
smooth and creamy beet with Blue Mountain coffee highbush cranberry

THE BRETON SCAMPI
cooked with rhubarb green celery juice with pepper of Tasmania

THE TURBOT FROM LOCAL COAST
steamed over with seaweed wakamé creamy of cauliflower, emulsion flavoured with Jasmine flower

THE FREE-RANGE PIGEON
poached and roasted slightly smoked broth buttered green asparagus and celery flavoured with green anise

THE VANILLA BRIE CHEESE FROM MEAUX

THE RASPBERRY AND THE CINNAMON
creamy flavoured with beer and cinnamon leaf marmalade and raspberry coulis