Spider crab jelly with creamy rock crab and herb fusion
Sea bream and langoustine carpaccio marinated with citrus fruits, crunchy fennel with pine nuts
Soft boiled eggs rolled in breadcrumbs, piperade Basque sauce
The Real Caesar Ritz salad
Soft boiled eggs rolled in breadcrumbs, truffled butter toasts
Fresh radish
Tuile
Supreme of seabass, crispy almond crust with curried oil and peppers
Spider crab jelly with creamy rock crab and herbs infusion
Red mullet with crisp tart of confit tomatoes and mozzarella
Hot_Grand_Marnier_soufflé
Pigeon roasted with grey shallots, petits pois and broad beans a la Francaise
Peach Malba with roased yellow peaches and redcurrent jelly
Blackcurrent and vanilla vacherin
Cheese bread
Beef Cheecks Cooked like a Pot Au Feu, with Shavings of Foie Gras and Artichokes
Baguette!
Sea bream carpaccio with lemon caviar and garden vegetable brunoise
French white asparagus with herb vinaigrette sauce
Soft boiled eggs rolled in breadcrumbs with truffled butter toasts
Crusty sea bass with almonds, lemon, and caper vinaigrette
Rib of beef
Fried potato balloon-things
Traditional mille-feuille with bourbon vanilla
Hot chartreuse souffle
Le Violon D'Ingres

© 2016 by Stephanie Liu

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