L'Oiseau Blanc

A sophisticated starter featuring celery cooked in a salt crust to concentrate its flavor. Served with braised oyster, black garlic, and truffle for a rich, savory experience. Finished with burnt bread and mushroom dressing.

A luxurious dish highlighting the aroma of Alba white truffles. Paired with sweet butternut squash and sharp aged Mimolette cheese. Accented with fermented cappuccino and a touch of spicy harissa.

Tender smoked scallops served with premium Oscietra caviar. Accompanied by cauliflower with satay seasoning. Enriched with oceanic notes from plankton and seaweed.

Premium blue lobster prepared with a creative beetroot bearnaise. Served with spicy Swiss chard and black fruit. Garnished with kimchi and hazelnut for texture and tang.

A game bird dish featuring grouse stewed for tenderness. Flavored with heather honey and accompanied by coffee ravioli. Finished with notes of licorice praline.

A delicate flatfish known for its firm, white flesh. Served with onion floral notes and a woody extraction. Complemented by buckwheat and fresh sorrel.

A classic French gastronomic dish made with hare, following a championship recipe. Features roasted saddle and a rich 'devil sauce'. Served with mushroom tartare and horseradish.

An assortment of fine artisan cheeses selected by an expert. Likely includes a variety of milk types and textures. Best enjoyed with bread and wine.

A dessert centered around fresh figs with a surprising spicy twist. Paired with refreshing aloe vera extraction and a red chili condiment. Features a crunchy texture.

A rich chocolate dessert made with cocoa from Madagascar. Combined with roasted praline and smoked crispy crepe (gavotte). Surprisingly accented with frosted capers.

An aromatic dessert focusing on Tahitian vanilla. Served in grilled and iced variations. Enhanced with notes of crystallized tobacco leaf and sweet root.