EVOLUTION MENU
DÉGUSTATION MENU 295
POUR COMMENCER
Royale crémeuse de foie gras voilée d’une émulsion lactée au Maury ″Vieilles Vignes″
Foie Gras Royale, parmesan foam, essence of Maury ″Vieilles Vignes″
*LA SAINT-JACQUES
Crue, à l’avocat et mangue, jus de poivron relevé au jalapeño
Raw diver scallop, avocado, mango and jalapeño broth
*LA LANGOUSTINE
Simplemer pochée, acidulée aux fruits de la passion, huile de combava
Lightly poached, passionfruit vinaigrette, lime leaf essence
LES POIREAUX
Braisés au wasabi, accompagné de radis, aneth et jaune d’œuf
Leeks braised in wasabi, accompanied by radish, dill and egg yolk
*LE SAINT-PIERRE
Avec une émulsion à la mélisse, petites tomates farcies et crème fraîche
John Dory, lemon balm emulsion, crème fraiche, caviar stuffed tomato
*LE RIS DE VEAU
Rôti à l’ail, morilles farcies, coulis de persil et sauce aux truffles
Roasted veal sweetbreads with garlic, stuffed morels and truffle sauce
*LE BOEUF WAGYU
Faux-filet, carottes braisées, graines de pavot, sauce béarnaise
Mishima reserve striploin, braised carrot, poppy seed, bearnaise sauce
Substitute Japanese A5 Wagyu Ribeye (+75 supplement)
*** DESSERT (CHOICE OF) ***
LA FORÊT NOIRE
Aux cerise, chantilly au kirsch et chocolat crémeux
Black forest chocolate crémeux, cherries and kirsch chantilly
LYCHEE RASPBERRY VEGAN
Sorbet au litchi, mousse au citron, gelée de framboise
Lychee sorbet, lemon foam, raspberry gelée
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Our menus reflect the changing seasons, local produce and inventory, allowing chefs to experiment with new flavors and combinations regularly; therefore, dish items are subject to change.
Tasting menus are offered Tuesday through Sunday. To ensure the highest level of culinary excellence and immersive experience for our guests, tasting menu service concludes at 9:30 PM.