Restaurant L'opéra (Cardápio)

Forret

Lobster, lemongrass and ginger jelly, creamy kolhrabi with coriander, baby leaves

Monbazillac-flavoured mi-cuit duck foie gras sphere, thin rhubarb jet/y and chutney, lemony crunchy biscuit

Creamy mushroom soup, chunks of sirloin'sjerky with spices, low temperature cooked egg,Joam of hazelnut milk

Choice of raw and cooked heirloom beetroots, yuzu foam, summer truffles

Royal Osciètre caviar (50 g) Isigny clotted cream with herbs, little blinis

140

Hovedret

Sauteed sweetbread, truffles juice, heirloom vegetables purée, disc of confit charlotte potatoas

Brittany lobster, drizzled with Guérande salted butter, bouquet of pineapple and sweet potatoes, vanilla sauce

Roasted French rack of lamb, with lemony thyme, sage sauce, fig with honey, poivrade artichokes, caramelised onions

125

Grilled and smoked seabass with citruses a selection of curcuma-glazed vegetables, oranges-flavoured butter

A selection of garden vegetables, tofu poached in matcha green tea, Thaï-inspired consommé with sweet spices

Dessert

Platter of regionally-produced matured cheeses, fruits marmalade

Intense Saint-Honoré with Madagascar vanilla, cloud of vanilla panacotta, vanilla chill

Sphere of grand cru chocolat like a Belle Hélène poached tonka pears, cocoa streudel, Williams pears sorbet

Orchard's fruits millefeuille, damson-flavoured sorbet

A selection of home-made ice creams and sorberts

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