Triptych of Breton langoustines
Wrapped in pistachio, almond, hazelnut
Light sabayon of morels, porcino mushrooms and truffles
Consommé with aromas of pine, cypress and eucalyptus
Pornic farm-bred pigeon
In tagine, spiced bulgur, cocoa jus/Argan
Encyclopaedia of Chocolate, in 9 Textures
Presentation of the Grands Crus of Valrhona |
