Sliced Beef Tenderloin with Slow Cooked Hand Cut Fries, Marjoram and Shallot Sauce
Baked Feuilette (Flaky Pastry) With A Filling Of Truffle Duxelles, Mizuna Lettuce And The Sumptuous Piece Of Labeyrie Foie Gras Placed Elegantly In The Middle
Nicoise Salad
Exotic Fruits With Basil Sorbet
Interior
Hot lime chocolate being poured into the “aquarium”