"à la carte" Summer 2010 - appetizers

• The Egg : Egg fried, crème brulée of foie gras, “Aquitaine” caviar .
• The Mackerel: filet in a stock of clams with séchuan Button crispy vegetables with pink salt from Himalaya.
• The Octopus : cooked with chili thai sauce, Granny Smith crumble with candied red onions and Apple Blossom petals.
• The King Prawns : roasted in ginger butter, beetroots ravioles with crabs, wasabi cream and Karma flower.

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