Étoile

Silky duck foie gras with Sauternes gelée, served with warm brioche toast and fig compote

Half dozen fresh Atlantic oysters with champagne shallot mignonette

Yellowfin tuna with avocado mousse, toasted sesame, and yuzu citrus dressing

Velvety lobster bisque finished with cognac cream and chive oil

Prime beef tenderloin wrapped in truffle duxelles and golden puff pastry, served with silky potato purée

Whole Dover sole pan-fried in brown butter with capers and fresh lemon

Perfectly seared duck breast with cherry gastrique and roasted seasonal root vegetables

New Zealand lamb rack with Provençal herb crust and fresh minted pea purée

Creamy squid ink risotto topped with pan-seared diver scallops and micro herbs

Light and airy orange liqueur soufflé served with vanilla crème anglaise (20 min preparation)

Warm Valrhona chocolate fondant with molten center and fresh raspberry coulis

Classic caramelized apple tart served warm with house-made Calvados ice cream