To start with

– Hundun –
Mushroom raviole – Confit shiitakes and mushroom consommé

– Ravioli, Pork, egg yolk  –
Wild mushrooms – local black truffle – chicken broth

Main courses

 – From the fish market –
Cauliflower variation – spiced Shellfish broth

 –  Daiqan style Pigeon  –
The filet and the leg marinated with Chinese flavour– sun dried eggplant

Desserts

 – Homemade Baba  –
With verbena flavour – chantilly – Apricot gely – almond ice cream

– Chocolate mousse –
Tarragon cream – Brownie biscuit – Dulce de leche ice cream

2 courses – 32
3 courses – 38

Sommelier’s selection  –  15

(2 pairing glasses 12 cl)

– Hundun –
Mushroom raviole – Confit shiitakes and mushroom consommé

– Peking Duck –
In 1 serving – Beijing authentic recipe (1/4 of duck)

Espresso

Petits fours

35

Sommelier’s selection  –  15

(2 pairing glasses 12 cl)