L'Atelier Robuchon

Foie gras royale with vintage Port, Sbrinz emulsion

Black truffle and garden herb cromesquis

With smoked salmon surprise, Champagne Blanc de Blancs jelly and horseradish

Served in a buttery brioche, rich jus with Iberian flavours

Slow-cooked with Christmas spices, butternut squash and a crayfish stew

Gourmet interpretation with black truffle and Vin Jaune, roasted salsify with herbs and Albufera sauce

Fresh mango with lime, passion fruit and light coconut mousse

Cocoa biscuit, Piedmont hazelnut praline and chocolate mousse

Velvety artichoke soup with parmesan emulsion

Foie gras and black truffle tartlet

With langoustine served chaud-froid, avocado and citrus surprise

Lightly smoked and pan-seared, with celery simmered in black truffle and aged Gruyère

Roasted with salted butter, camus artichokes and Champagne Blanc de Blancs sauce

Gourmet variation with Barolo vinegar, Jerusalem artichoke fritter and black truffle

Blood orange sorbet, smoked plum espuma and candied kumquat

Refreshed with kalamansi, Piedmont hazelnut praline and light brûléed vanilla mousse