served Monday to Friday, not available for Vanlentine's Day
Aziz Bhatti & Erik Lindelauf
The Master Chefs present:
Cold Appetizers
Red tuna tartar with grilled almonds and fresh basil olive oil emulsion
Toasted rye bread and home made Provence quince marmalade perfumed with lime
35,00
Nugget of duck foie gras enrobed with crushed dried fruits caramel and spéculoos
Served with toasted brioche bread and mango chutney with chopped red paprika
39,00
Lukewarm lobster salad on a carpaccio of roasted egg-plant
On a bed of sliced fresh avocados with a sorbet of fresh tomatoes and red pepper
40,00
“Checkerboard” of Brittany scallops and fresh black truffles
Drizzled on a celery mousse with olive oil truffle juice and basil
49,00
Butterfly shaped marinated salmon and fresh scallops
With Japanese wasabi flying fish caviar cream sauce
