vegetables and fruits appetizers

Vegetable tartar, red pepper coulis and olive oil Financier |

Tomato gazpacho, pine nuts and basil oil |

2/ GARDEN

Crunchy vegetable salad, chive deviled eggs |

Roasted cauliflower, green apple, cucumber, yogurt with fresh herbs and sunflower seeds |

Lobster salad, avocado, mango, Yuzu, Japanese pickled ginger and puffed quinoa |

Whipped Feta cheese and avocado, cherry tomatoes, cucumber and toasted country bread |

Puff pastry strudel, Mornay sauce and ham, baby spinach and a balsamic vinaigrette salad |

Waffle, shredded duck confit, crumbled goat cheese, lamb's lettuce, olive oil and lemon zest |

Foie gras cooked sous-vide, stewed onion with cranberry juice, fleur de sel, brioche toast

Mixed rice salad

Maple candied tuna, fresh herb pancake, lemon confit, radish and sour cream

Pan-seared foie gras, caramelized mango with Martinique aged Rum, Pop-corn |

Cucumber and zucchini home-made relish

Homemade ketchup, tomatoes and fall fruits

Fresh thyme pulled-turkey rillette

Japanese wrap of lettuce, shrimp, homemade wafu sauce, chow mein & shizo |

Bangkok Soup with Coconut Milk and Curry, Silky Tofu, Shiitake and Crunchy Vegetables |

Rockefeller Oyster |

Oyster, mignonette |