The Gastronomic Curation

30g served with warm blinis, hard-boiled quail egg yolk, and crème fraîche.

Thinly sliced hand-harvested scallops, citrus-yuzu vinaigrette, pink peppercorns, and samphire.

Double-clarified wild chanterelle soup, infused with black truffles and gold leaf.

150g authentic Kobe beef, pan-seared, smoked bone marrow butter, baby root vegetables.

Pan-roasted Atlantic sea bass, saffron-infused butter emulsion, braised fennel confit.

Acquerello Carnaroli rice, slow-cooked in rich lobster stock with saffron threads and 24k gold leaf flakes.

70% dark chocolate hot soufflé, liquid center, served with Madagascan vanilla gelato.

Sauternes-poached pear, almond frangipane, buttery flaky crust, gold flakes.

Magnificent vibrancy, toasted almond, citrus zest, exceptionally long mineral finish.

Deep cherry, damp soil notes, outstandingly complex spice profile. A legend of Pinot Noir.