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Bu Pun Su: Beige Alain Ducasse
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Bu Pun Su: Homemade foie gras ravioli, chesnut and fresh almonds simmered together
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Bu Pun Su: Sauteed frog legs, Chanterelle mushrooms, watercress sauce
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Bu Pun Su: Kegani Crab and Golden Osetra Caviar, cauliflower variation
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Bu Pun Su: Steamed Turbot with seaweeds, sea urchins and shellfish, Chateau Chalon sauce
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Bu Pun Su: Roe deer medallions breaded with dried fruits, gratinated polenta, pepper sauce
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Bu Pun Su: Akagegyu Beef cooked on the spit, bone marrow and red wine pepper sauce
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Bu Pun Su: A selection of four cheeses, each served with a condiment or a marmalade
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Bu Pun Su: Carre Chanel, chocolate-praline, hazelnut ice cream