Foie gras terrine sandwiched in breadcrumbs

A rich foie gras terrine sandwiched between fragrantly baked Melba toast, accented with blueberry-flavored fromage and drizzled with sweet caramel.

Scallop flan Noel style

We have prepared a flan appetizer inspired by a Christmas tree. This gorgeous dish, decorated with edible flowers, is filled with spiny lobster and abalone, and is made to bring out the gentle flavor of scallops. It is served under the tree with a colorful garnish reminiscent of a heartwarming gift.

Hache Parmentier Blue Cheese Espuma

Beef cheek meat is slowly simmered in red wine, demi-glace, and fond de veau until it melts in your mouth, and then layered with potato and blue cheese-flavored espuma. Enjoy the rich flavor and fragrant sweetness of the beef cheek meat along with the espuma.

Lobster roti with wild rice and whole snow crab

This dish features winter lobster as the main dish. It is paired with crunchy wild rice and a risotto with just the right amount of acidity, layered with the sweetness of whole snow crab. The bright red of the lobster is enveloped in a white prosciutto sauce, enveloping its umami. Finished with a touch of basil oil, the dish is enhanced with a refreshing aroma.

Domestic beef loin roast and foie gras Inca Awakening with pancetta, Madeira sauce, truffle slices

The main dish is a roasted domestic beef loin. It is slowly cooked at a low temperature to create a moist and tender texture. The garnish is "Awakening of the Incas," pancetta, and a hollowed-out turnip stuffed with "Matignon vegetables" to create a playful presentation resembling a gift box. Finished with a sweet Madeira wine sauce and sliced truffles, it is a gorgeous dish perfect for Christmas Eve.

Lime-flavored mousse au fromage with strawberries

We combined the refreshingly sour and rich cream cheese with meringue to create a fluffy mousse that is as soft as snow.
The mousse is layered with ginger cookies and strawberries, essential for the holiday season, and is scented with lime to add a refreshing touch.
To finish, we add tuiles shaped like impressive snowflakes and a sprinkling of sparkling sprinkles to create a Christmas atmosphere.

Boule de Neige
Saucisson chocolate

To finish off the course, we offer two small desserts: "Boule de Neige," a cookie with the gentle sweetness of almonds, and "Saucisson Chocolat," made with plenty of dried fruits and nuts and with a lingering aftertaste of fragrant rum.