Le Jardinier

Jerusalem artichoke royale with chestnut crumble and parmesan emulsion

Oyster with miso, Champagne and lime

With black truffle and artichoke, white Port, orange–blueberry condiment and butter brioche

Roasted, with Tahitian vanilla celery purée and shellfish reduction

Confit with baby leeks, Champagne Blanc de Blancs sabayon and aged Gruyère rice

Gourmet variation with shallot and mushroom tart, truffled purée

Caramel cream, vanilla mousse and fleur de sel crisp

Jerusalem artichoke royale with chestnut crumble and parmesan emulsion

Oyster with miso, Champagne and lime

With grilled bluefin tuna surprise, yuzu juice emulsion and avocado

Pan-seared with chestnut, quince, orange-blueberry condiment and Macvin caramel

Lightly roasted, vol-au-vent with confit cardoons and fine bisque spiced with piment d’Espelette

Roasted sirloin with truffled purée, root vegetable pastorale and rich bone marrow jus

Light vanilla mousse, blackcurrant confit and chestnut cream