르 파피용

Domestic and Imported

Valrhona Milk Chocolate and Malted Anglaise

with Coconut and Palm Sugar

with Raisin Molasses, Walnut Streusal and Cream Cheese Ice Cream

with Chocolate Textures

with Chocolate and Crisp Caramel

with Grand Marnier Cream

with Fresh Berries

with Warm Fennel Panna Cotta and Parsley Puree

with Hazelnut Polenta and Preserved Lemon

with Pine Nuts, Preserved Mandarinquat and Asparagus Custard

with Lemongrass, Sweet Basil and Tamarind Gel

with Avocado, Lemon and Pea Shoot Emulsion

with Cognac Truffle Cream

with Steelcut Oatmeal and Madeira Reduction

with Roasted Button Shiitake Mushrooms

with Duck Royale and Truffle

with Date, Pistachio and Sherry Vinegar Gelee

with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette

with Ruby Grapefruit, Avocado and Macadamia Nuts

with Sherry Vinaigrette and Danish Blue Cheese

with Maitake Mushrooms, Potato Gratin and Bone Marrow

with Huckelberries, Roasted Pear a Parsnip Tart

with Pomegranate, Walnut and Black Forbidden Rice

with Soy-Verjus Reduction, Scallions and Risotto Croquettes

with Chanterelles, Red Wine Miso and Potato Mille-Feuille

with Smoked Maple and Hibiscus-Onion Marmalade

with Sheeps Milk Yogurt, and Eggplant "Baklava" and Barberries

with Soft Polenta and Fried Herbs

with Seaweed Puree, Puffed Rice and Pickled Miyoga

with Caramelized Fennel and Black Lime

with Black Garlic and Elderflower Gastrique

with Braised Sunflower Seeds and Confit Tortellini

with Vanilla Parsnip Puree and Black Truffle

with fig, Pine Nut Butter and mastic

with Mascarpone, Marzipan and Lemon Balm

Domestic and Imported

Valrhona Milk Chocolate and Malted Anglaise

with Coconut and Palm Sugar

with Raisin Molasses, Walnut Streusal and Cream Cheese Ice Cream

with Chocolate Textures

with Chocolate and Crisp Caramel

with Grand Marnier Cream

with Fresh Berries

with Warm Fennel Panna Cotta and Parsley Puree

with Hazelnut Polenta and Preserved Lemon

with Pine Nuts, Preserved Mandarinquat and Asparagus Custard

with Lemongrass, Sweet Basil and Tamarind Gel

with Avocado, Lemon and Pea Shoot Emulsion

with Cognac Truffle Cream

with Steelcut Oatmeal and Madeira Reduction

with Roasted Button Shiitake Mushrooms

with Duck Royale and Truffle

with Date, Pistachio and Sherry Vinegar Gelee

with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette

with Ruby Grapefruit, Avocado and Macadamia Nuts

with Sherry Vinaigrette and Danish Blue Cheese

with Maitake Mushrooms, Potato Gratin and Bone Marrow

with Huckelberries, Roasted Pear a Parsnip Tart

with Pomegranate, Walnut and Black Forbidden Rice

with Soy-Verjus Reduction, Scallions and Risotto Croquettes

with Chanterelles, Red Wine Miso and Potato Mille-Feuille

with Smoked Maple and Hibiscus-Onion Marmalade

with Sheeps Milk Yogurt, and Eggplant "Baklava" and Barberries

with Soft Polenta and Fried Herbs

with Seaweed Puree, Puffed Rice and Pickled Miyoga

with Caramelized Fennel and Black Lime

with Black Garlic and Elderflower Gastrique

with Braised Sunflower Seeds and Confit Tortellini

with Vanilla Parsnip Puree and Black Truffle

with fig, Pine Nut Butter and mastic

with Mascarpone, Marzipan and Lemon Balm

Domestic and Imported

Valrhona Milk Chocolate and Malted Anglaise

with Coconut and Palm Sugar

with Raisin Molasses, Walnut Streusal and Cream Cheese Ice Cream

with Chocolate Textures

with Chocolate and Crisp Caramel

with Grand Marnier Cream

with Fresh Berries