アルブフェラ

Lunch & Dinner. Amuse Bouches Crab Meat, Baeri Caviar, Granny Smith Apple, Smoked Monalisa Wafer Starter White Asparagus from the Loire, Truffle Sabayon, Vegetable Jus Mains Pan-seared Scallops from Dieppe, Parsnip Mousseline, Chanterelles, Citrus Vierge, Bardes Broth, Coral Cream, Watercress Filet of Pigeon and its Confit Thigh from Ferme Renard Rouge, Salsify, Blue Hungarian Squash, Red Chicory Dessert "Comice" Pear, White Chocolate-Beetroot Caramel Ice Cream, Beetroot Fondant, Homemade Yogurt Cloud Mignardises Dark Chocolate and Milk Chocolate