AMUSE BOUCHE

THE CARROT AND THE ORANGE BLOSSOM
delicate jello and carrot mousse brewed yoghourt with orange blossom and Voatsiperifery

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

THE NORMANDY SCALLOPS
cooked with lightly bitter licorice, smoked eel cascade of t revisan and flame red salad

THE JOHN DORY
melting asparagus pencils anchovies and shells, broth with green tea Matcha

THE VENISON
slightly smoked hazelnut with vanilla from Tahiti old cabbage, spicy juice

BRIE CHEESE FROM MEAUX REVISITED

THE LEMON AND JUNIPER BERRIES
creamy and foamy variation lemon jus and sorbet