Appetizer
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| Chef's Amuse bouche |
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| Crispy langoustines, coriander and Lovage |
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| to dip wash fingers after eating the lungostines |
Main Course
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| Cacao infused pigeon |
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| Red Mullet Calabraise, and stuffed zucchini flowers in tempura |
Desserts
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| Fondant au chocolat |
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| Mille-feuille with vanilla Tahiti |
This place is a bet on the fancy side with remarkable french style cooking! specifically the cocoa infused pigeon! pigeons require a very specific way of cooking, because it can easily get overcooked and rubbery and chewy. This, However; was so tender!
the menu is only available in french, and it had to be explained by the waiter, who was very accommodating to our dietary requirements without us having to tell him about it! like he would tell us what dish had pork or alcohol, which was so nice of him!
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