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The Music Hall fish trilogy, thin emulsion, small vegetables steam cooked
Huge sea bass glazed on the skin, cannellonis with aubergine marmelade browned with parmesan, turnip lasagna with orange
Crunchy Gambas brochettes, peppers and mangos chutney, sweet-and-sour sauce
Pasta linguini with Canadian lobster, chanterelles whirlwind, delicate emulsion
Teriyaki-glazed Black-Cod, perfumed black rice "vénéré"
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