Amuse bouche - Brioche of Cauliflower Cream and Garlicked Brioche with Spinach
Bread, brioche and Bordier butter
Bouillabaisse jelly, with seasonal vegetables and duck croutons.
Tourteau Crab Tiramisu with Fruity Marinade and Tandoori Spices
Shellfish Consommé (not pictured) with Ginger Aroma, Lobster Carpaccio and Crispy Palamos Prawn
Line caught Sea Bass with Spring Vegetables, Fondant Cevennes Onions and Lemon Balm Infusion
French rib-eye beef with gratin dauphinois and wild mushroom pastry in merlot sauce
Pre dessert
Petit fours
Guanaja Chocolate Souffle with Cactus Flower Jelly and Citrus Cocktail Sorbet
Wild Strawberries with Lavender Blossom, Crispy Almonds and Malaga Sorbet
