French
Breakfast
Crepe Suzette
Fruit Platter
Assorted Pastries and Breads
Eggs to Order
Bacon and Sausage
Roasted Tomatoes
Lunch
Caviar Parfait with Shallot Potato Cake, Smoked Salmon, Chive Cream
Black Berries with Lemon Cream and Shortbread Biscuits
Dinner
Appetizer
Fresh Oyster Shooters, Champagne Vinegar, Salmon Roe and Mint
Smoked Duck Breast on Purple Potato Chip with Tomato Colis, Crème Fraiche and Quince “Air”
Starter
Foie Gras Two Ways: Seared with Five-Pepper Marshmallow and Chambord Gel
Foie Gras Ravioli with Roquette and Peach- Truffle Syrup
Main course
Lamb “Sous Vide” with Mint Demi “Powder” and Honey Mustard Glazed Carrots
Dessert
Rose Petals Four-Ways: Scented Crème Brule, Rose Fluid Gel on Vanilla Bean Tuille, Candied and Rose Caviar