Dîner de la Saint-Valentin

Menu:

Cauliflower duet with sturgeon and caviar
Grilled scallops, sweet potato, grapefruit and fresh herb tabbouleh
Prawn and foie gras pie, barigoule artichokes with lemon balm, crustacean jus infused with kaffir lime leaves and saffron
Steamed turbot fillet with seaweed, grenaille potatoes, lemon and seaweed condiment, dashi broth
Roasted duck breast from the Dombes region, salsify with black Melanosporum truffle, port jus
Candied grapefruit and grapefruit sorbet, almond streusel, lychee and rose foam
Molten passion fruit and gingerheart, 70% dark chocolate petals, crispy cocoa biscuit, chocolate ice cream and passion fruit coulis