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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
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
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