The menus

Starters

Foie gras terrine, butternut-kumquat condiment, bread melba
Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with butternut squash and candied kumquat purée, and bread chips.

Or

Coconut bean velouté, cooked scallops with seaweed and lemon, buckwheat tuile
Coconut bean soup, scallop tartare with seaweed and lemon juice, chive oil, and buckwheat tuile.

Or

Organic egg cocotte, mushrooms and sot-l’y-laisse, chicken broth, black truffle infusion.
Organic egg parfait, button mushrooms, trumpet mushrooms, oyster mushrooms, and baby spinach, sot-l’y-laisse, chicken broth flavored with truffle, served with toast.

Main Courses

Sweet and Sour Asian Salmon
Salmon cooked on one side, served with basmati rice, mixed with edamame, shiitake mushrooms, and spring onions. Sauce made with red miso (soybean paste), punzu sauce (soy sauce and yuzu juice), and mirin (Asian sweet vinegar). Purple shiso is served as a garnish.

Or

Monkfish and Vegetable Casserole with Coconut Milk and Green Curry.
Monkfish medallions cooked in olive oil, served in a casserole dish, vegetables (turnip, carrot, potato, cauliflower), coconut milk jus with green curry, and a few watercress leaves as a finishing touch.

Or

Paradis Latin Veal Wellington
Veal fillet, button mushroom duxelles, mashed potatoes, and a puff pastry enveloping the dish. Baked in the oven, served with a veal jus with port and black truffle.

Desserts by Pierre Hermé

Félicia
An introduction to tastes, textures, and temperatures centered around hazelnut and lemon.

Or

Infiniment Chocolat Baba
Brioché pastry soaked in aged dark rum syrup, smooth chocolate cream, Infiniment Chocolat ice cream and shortbread, chocolate chips with fleur de sel, chocolate macaron biscuit.