trevamones:
Jean Georges Degustation Menu
trevamones:
Egg Caviar
trevamones:
Sea scallops with caramelised cauliflower & caper-raisin emulsion
trevamones:
Young garlic soup with thyme & sauteed frog legs
trevamones:
Turbot, chateau chalon sauce, tomato & zucchini
trevamones:
Lobster tartine, lemongrass, fenugreek broth & pea shoots
trevamones:
Broiled squab, onion compote, sauteed fois gras & corn pancake
trevamones:
Chocolate Dessert of 4
trevamones:
Pear Dessert of 4
trevamones:
Petits Four