FoodTy [food-tee]:
Amuse Bouche
FoodTy [food-tee]:
Amuse Bouche
FoodTy [food-tee]:
Stuffed macaroni with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese
FoodTy [food-tee]:
Grilled leeks from Ile-de-France, seaweed butter, tartar of “Perle Blanche” oysters, spring onions and lemon
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Poulet de Bresse
FoodTy [food-tee]:
Bresse farm hen (Poulet de Bresse) poached in a bladder. Supreme in “vin jaune” broth, sweets of spinach stuffed with a royal of giblets, water crayfish and black truffle
FoodTy [food-tee]:
Legs, truffled stock of leeks and potatoes (second serving)
FoodTy [food-tee]:
Legs, truffled stock of leeks and potatoes (second serving)
FoodTy [food-tee]:
Pre-dessert
FoodTy [food-tee]:
Priceless Nyangbo chocolate. Liquid cocoa, thin tile wafers and gold gilded sorbet
FoodTy [food-tee]:
Priceless Nyangbo chocolate. Liquid cocoa, thin tile wafers and gold gilded sorbet
FoodTy [food-tee]:
Lemon from Menton. Frosted with limoncello, with pear and preserved lemon
FoodTy [food-tee]:
Petite Fours
FoodTy [food-tee]:
Petit Fours Trolly
FoodTy [food-tee]:
Petite Fours