L'ESSOR

*The course content is for illustrative purposes only.The contents change depending on the availability and season.

Amuse-bouche

Appetizer 1

"Specialty" Citrus-scented salmon micuit served with Champagne-marinated salmon roe

Appetizer 2

Pan-fried scampi coated with poppy seeds and poached horse mackerel with white wine cream sauce and American sauce, served with celery root remnard

fish dishes

Instantly smoked Spanish mackerel with black truffle-flavored jus de poisson, lily bulb beignets and kumquat compote, accented with parsley coulis

Meat dish

Wagyu fillet, foie gras and truffle Rossini style

Avant-Dessert

Today's bite-sized dessert

dessert

Strawberry Variations

Petit fours

Small sweets

drink

Coffee or Althaus