Champignon petit tart * Tiger prawn, lotus root, kaffir lime * Mussel, celery, green apple * Bonito and charcoal, medicinal herb oil * Matsutake mushroom and duck consomme * Spring roll with sweetfish roe * Pate de campagne and persimmon * Shellfish ravioli * Mahata (grouper) with beurre blanc sauce * Roast Agu pork with sauce charcutiere * Matsutake mushroom and hairy crab, to finish * Dessert Saffron and grapes
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