LUNCH MENU
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)
BUSINESS LUNCH
– 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)
