La Cuisine menu
Amuse (fois gras port reduction parmesean foam)1724
Apsaragus with black truffle greens (extra course) 1759
Black cod in miso on daikon and yuzu mousseline 1749
Caramel Creme on pear jelly with Tahatian vanilla 1768
Caviar on Salmon tartar with toast 1726
Caviar on Salmon tartar 1728
Iberian Pork with endives and creamy polenta 1757
Soft boiled egg on black truffle coulis and young Compte cream 1738
Praline hazlenut cremeaux pinapple almmond biscuit 1765
Quail stiffed with foie gras and mashed potatoes 1756
Scottish Lobster ravoli in ginger broth1746
Scottish Scallop with black truffle slowly cooked leeks1733
Scottish Scallop with black truffle slowly cooked leeks 1731
Le Dome (chocolate pear cream) 1761
Le Dome - melting 1762
Mignardises 1770
Steve Rachel Xavier 1772
