C Suite

from mastechef Didier Leroy, fois gras and black truffle encased in chicken

Tradition Japanese dashi soup and noodles

Grilled cod marinated in sake kasu

served with fresh wasabi and ponzu sauce

dashi marinated sous vide duck breast with sancho pepper

Soy-sake marinade braised beef tonge

from mastechef Didier Leroy, fois gras and black truffle encased in chicken

Tradition Japanese dashi soup and noodles

Grilled cod marinated in sake kasu

served with fresh wasabi and ponzu sauce

dashi marinated sous vide duck breast with sancho pepper

Soy-sake marinade braised beef tonge

Simmered Toro Tuna