This is french food with a twist of modern and classical preperations and platings.
Having served as sous chef
amuse
Gougere
Tuna Tartar
foie gras torchon
starter
Langoustine bisque
main
Duck confit, Potato Rosti, Seasonal vegetables, Pommegranite Jus
dessert
Chocolate mousse, nougatine ice cream
other
Variation of petit fours