Foie gras of duck from the Landes marinated in Sauternes wine, cooked in terrine
poached prune in truffle jelly, toasted brioche
or
Pan-fried foie gras of duck from the Landes with fresh raspberries deglazed
with the same vinegar mash potato infused with fresh vanilla
or
Salad gourmand, mixed lettuces pan-fried foie gras and terrine,
rock lobster and Serrano raw ham truffled dressing
or
Deep sea tiger prawn with young spinach leaves and Bouchot mussels
slightly acidic jus with crab coral
or
Half a dozen French “Fines de Claire” oysters on ice
shallot’s white wine vinegar, farmer bread and salted butter
or
Half a dozen hot French oysters “Fine de Claire”
gratinated with brut Champagne and anchovy caviar

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The House sherbet

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Main courses

 Australian Black Angus beef fillet , caramelized onions, braised apple
mixed wild mushrooms, sweet and sour jus deglazed with red wine
or
Duck magret from Périgord with a raisin flan,
braised chestnuts Armagnac jus
or
Fillet of Tasmanian salmon cooked on one side, spiqued with a spicy chorizo
butter emulsion with pistou and Parmesan
or
Australian roasted rack of lamb, truffled puff pastry
sautéed cèpes and lard with Port wine sauce

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Desserts

 Caramelized crepes with a strawberry jus and sweet Grave wine
perfumed with spices, ginger sherbet
or
Crunchy mille-feuille with caramelized strawberries with almonds
Cointreau flavor English custard
or
Hot bitter chocolate and Grand Marnier soufflé and honey sherbet
or
The house frozen nougat with marinated red berries
lukewarm Alsatian fruit brandy sabayon

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Valentine’s petits-fours

2,500.-  per person, Plus 10 % service charge and 7 % vat

Corkage charge 1000.- ++