Olive Bread with Olive Oil and Sundried Tomato Dip
Interior
Exotic Fruits With Basil Sorbet
Risotto with Forest Mushroom, Garden Peas and Hokkaido Scallops
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
Napoleon of Portobello Mushroom and Turnip with Ginger Soy Mirin Sauce