The dinner was cooked by Michelin star cook Lea Linster and a few (probably more) others. To describe it in one word: yummy...
Wild sea bass cannelloni and langoustine tartare
Oyster and Osetra caviar vinaigrette
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Squab breast stuffed with escalope of foie gras in green cabbage papillote
Confit of thigh with jus
Celeriac mousseline and marrons glacés
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Sphere of grand cru black chocolate Poire Belle-Hélène style
drizzled with hot chocolate sauce
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