on Garden Salad with sweet and sour Pommery Sauce

in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar

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

with Cucumber Jelly and Passion Fruit Vinaigrette

served with Iberian Ham "Iberico di Bellota", wild forest Mushroom Pesto and Wild Spanish Capers

served on Pear Jelly flavoured with "Williamine Liqueur" and homemade Brioche

with opulent black Truffle from Alba, fresh Rucola and grated Parmesan Cheese

served with fine Horseradish Mousse and Cranberry Jelly

and Mushrooms atop on Baby Spinach poured by Tomato Consommé

Asian spicy Soup with Prawns and Chicken

with selection of fresh Fish accompanied by Aioli Sauce

with Potatoes, Mushrooms and Quail Egg

served with Porcini Mushrooms and grated Parmesan Romano Cheese

served with cherry Tomatoes, Black Olives and "Reblochon de Savoie“Cheese

with baby Spinach, Kenya Beans, potato-horseradish Purée and Beurre Blanc Sauce

completed by Snow Peas, Tomato Concassé and topped with Coriander Foam

accompanied with Lobster Ravioli poured by Lobster Bisque

glazed in garlic Butter atop on Saffron Risotto "Paella" Style

with Fresh Morels a la crème and Home-made Spaghetti

with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce

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