L'ESSOR

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

Amuse-bouche

Appetizer 1

Foie gras terrine with black fig compote, homemade brioche and noble rot wine jelly

Appetizer 2

Low-temperature cooked black abalone, lentil ragout, liver sauce

Appetizer 3

Harmony of broad bean velouté and consommé jelly

fish dishes

Pan-fried lobster with morel mushroom fricassee

Meat dish

Lamb loin pie Maria Callas style

Avant-Dessert

Pear and chocolate bavarois with jam and raspberry sauce

dessert

Maxim's de Paris' traditional Napoleon pie (closed during the summer)

~Seasonal desserts~

A harmony of ananas variations and coconut sorbet

Petit fours

Small sweets

drink

Coffee or Althaus