Lemon, vanilla, fennel -- a real "mise en bouche", cleaning the mouth with lemon, the nose with fennel, opening the taste buds with vanilla
Pea soup on a mint gelée, meringue, veal caramel
Pannacotta of asparagus and tomato coulis
Langoustine carpaccio, poppy seed
Caramelized eel and foie gras, crème fraiche, piment d'espelette
Maine scallop, seaweed Bordier butter
Morels, green asparagus, ham, poached egg in toast -- one of those dishes that you only gets better as you come near the end -- you don't leave a single bit
Amadai in a lily bulb broth
Langoustine fritter, basil, pesto
The classic sweetbread on laurel with stuffed romaine lettuce
Kobe beef, shallots, shishito peppers
Carrot and passion fruit in the bottom, a ball of rhum granité in the middle, coconut mousse on top -- Grea-eat
Grapefruit, mint sorbet, wine gelée, vanilla cream -- wowowowow
"L'arabica" -- Gianduja expresso cream (on top), coffe icecream, hazelnut crumbe (and some gelée, in the bottom)
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