with pickled black Walnuts, slices of opulent black Truffle and Croutons

atop on Beetroot Carpaccio and hard boiled Quail Egg

served with Mango Carpaccio, fresh Avocado and Vanilla Dressing

interlaced with Black Truffle served on a delicate Sweet Potato Purée

Tartar with Poached Quail Egg, Tataki with White Radish and Pungent Wasabi, Skewered with Lemon Grass and Authentic Teriyaki Sauce

with Raspberry-Walnut Dressing, Pine Nuts and Parmesan Shavings

with Quail Egg, Truffle Caviar and "Foie Gras" Espuma

served with fine Horseradish Mousse and Cranberry Jelly

stuffed with Goat Cheese "Buche Affinne" fresh Rucola and sundried Tomatoes

with Forrest Mushroom Risotto in Wonton Cupcake and glazed Shallots

Asian spicy Soup with Prawns and Chicken

with selection of fresh Fish accompanied by Aioli Sauce

with roasted Bacon and Créme Fraiche

topped with freshly grated Opulent Black Truffles and Parmesan Romano Cheese

served cherry Tomatoes and "Reblochon de Savoie" Cheese

served with homemade Spaghetti flavoured with Truffle Butter and "Ossetra" Caviar

served with Lobster Ravioli and Lobster Bisque

with Brussels sprouts, Kenya Beans and baby Patisson poured by Chorizo Foam

accompanied by Kenya Beans, Chestnuts and Cognac-chocolate Sauce

with Golden Caramelized Peaches, Wild Oyster Mushrooms and Grand Veneur Sauce

served on Saffron Risotto "Carnaroli" and Barolo Sauce

served with Foie Gras “Rougié”, potato Purée with Opulent Truffles from Piemonte and Baron Philippe de Rothschild Sauternes Sauce