"Food is not just eating energy. It's an experience."

Each dish in our gourmet menus showcases exceptional ingredients, exquisite culinary techniques, and meticulous attention to detail, ensuring a dining experience that is truly worthy of Michelin stars.

Appetizer: Seared Scallop with Cauliflower Puree and Truffle Foam

Succulent scallop perfectly seared to golden perfection, served atop a velvety cauliflower puree, and adorned with delicate truffle foam for a burst of earthy aroma.

Soup: Lobster Bisque with Cognac Cream

Rich and indulgent lobster bisque, infused with the essence of cognac and finished with a swirl of decadent cognac cream, creating a symphony of flavors that dance on the palate.

Palate Cleanser: Blood Orange and Champagne Sorbet

Refreshing blood orange and champagne sorbet, served as a palate cleanser between courses, tantalizing the taste buds with its vibrant citrus notes and subtle effervescence.
 

Main Course: Duo of Duck Breast and Confit Leg with Cherry Port Reduction

Succulent duck breast, pan-seared to perfection and served alongside tender confit leg, accompanied by a luscious cherry port reduction, imparting a perfect balance of sweet and savory flavors.
 

Dessert: Chocolate Hazelnut Decadence

Indulge in a luxurious chocolate hazelnut decadence, featuring layers of rich chocolate ganache, crunchy hazelnut praline, and velvety chocolate mousse, finished with a drizzle of caramel sauce and garnished with edible gold leaf for a touch of opulence.

Appetizer: Pan-Seared Foie Gras with Fig Compote and Brioche

Luxurious pan-seared foie gras served with a luscious fig compote, complemented by toasted brioche for a perfect balance of rich and sweet flavors.

Soup: Truffle Cauliflower Soup with Foie Gras Croutons

Velvety truffle-infused cauliflower soup garnished with decadent foie gras croutons, adding an indulgent touch to this elegant starter.

Palate Cleanser: Mango and Basil Sorbet with a Hint of Saffron

Refreshing mango and basil sorbet with a delicate hint of saffron, serving as a palate cleanser to invigorate the senses and prepare for the next course.

Main Course: Beef Wellington with Foie Gras and Port Wine Reduction

Classic Beef Wellington elevated with a decadent layer of foie gras, wrapped in puff pastry and served with a rich port wine reduction, showcasing a harmonious blend of flavors and textures.

Dessert: Hazelnut Praline Tart with Foie Gras Ice Cream

Indulge in a hazelnut praline tart accompanied by a scoop of creamy foie gras ice cream, featuring a delicate balance of sweet and savory notes that tantalize the taste buds and leave a lasting impression.