Art Culinaire

Haute cuisine is developed by high-end world-class chefs in French. It used to be served for the royal people in the past.

Salad of Haricot Verts

Served with Tomato Confit, Frisée lettuce, garnished with Truffle slices, Tomato Powder with Micro-herbs and Chive Oil.

Roasted Vegetable Ragout

Served Wild Mushroom and Polenta, garnished Edible Flower

Roasted Golden Beets

served arugula, Fennel, Toasted Pecans drizzle with with Mandarin Orange Vinaigrette

Caramelized Onion Broth

Served Wild Rice, Brussels Sprouts, Pearl Onions, garnished with Goat Cheese

Tartare of Tuna

Served with Truffle Mayonnaise, Quail Eggs, Fennel shreds, Crispy Bread and garnished with micro herbs, dried-fried capers and nasturtium.

Roasted Vegetable Rago

Served Wild Mushroom and Polenta, garnished Edible Flower