Ceviche of Jonh Dory, Tapioca Pearles, Japanese Sauce.
Carabineiro and Tortelle of Langoustine.
Marinated Wild Salmon, Avocado Cannelonne and Cucumber Sorbet.
Sea Scallops and Truffle Ravioli, Sea Urchin Emulsion.
Steak Tartare with Smoked Eel Cream- Sauce.
Foies Gras of Duck and Goose in Two Preparations.
Organic Eggs à la Coque with Smoked Imperial Caviar.