L'ESSOR

*The course content is for illustrative purposes only.The contents may vary depending on the availability of ingredients and the season.

Amuse-bouche and a glass of champagne toast (lunchtime only)

A bite of the season

Appetizer 1

"Specialty": Citrus-scented salmon mi-cuit with salmon roe marinated in champagne.

Appetizer 2

Pan-fried langoustine with Niçoise sauce and herbs

fish dishes

Steamed golden snapper with white bean sauce

Meat dish

Wagyu beef fillet, foie gras, and truffles, Rossini style.

Avant-dessert

Today's bite-sized dessert

dessert

Chocolate tart with coconut milk and tapioca vanilla ice cream, served with mango chutney and aromatic spices.

Petits fours

Small sweets

After-meal drink

Coffee or Althaus