- Beef jelly with burnt bread/ Natural Tsarskaya oyster/ Smoke red beetroot paste/ Fresh Melted beaufort cheese with Chorizo
Pigeon- Roasted Breast of Pigeon and Pigeon Mousseline with Sarawak Pepper/ Radicchio salad and Medjool Date Leaves/ Autumn Vegetable curry
King Scallop-Hot scallop carpaccio with Black Melanosporum Truffle/ Thinly Sliced Haddock/ Celeriac/ Cuttlefish and Maco Artichoke
Devon Sea Bass-Wild Sea Bass Fillet gently poached/ Crispy paris mushroons/ Crunch red radish/ Baby Squid/ Watercress Jelly, Aubocossa Oil with Agriates Desert Honey
Japan- Wasabi sobet/ Sea Salted Turnip and Cucumber with red Sake
Bresse Chicken and Scottish Lobster
- Roasted chicken and Clue Lobster in vegetable broth/ Chicken Breast and Lobster finely sliced and shaved turnip/ Lobster Bisque with Curcuma/ Cubes if Frosted Foie Gras/ Crispy Chicken Leg
Three Cheeses
- Brioche of framed camembert with apple leave/ Stilton and butter lettuce veloute/ Ewe Cheese Parfait and Carob Molasses
Pierre Gagnaire's Grand Dessert
-A combination of five dessert
8 Courses Meal 90 pound per person
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