To offer a starter worthy of the greatest palaces, we take care of the presentation like this marinade of langoustines with lemon, served raw and whole. A delight full of iodine and freshness.
© Virginie Garnier
As a dish, we play ultra-chic land-sea with this scallop Rossini recipe which combines scallops, foie gras, and truffle, just that! If the scallops like the fresh foie gras are just snacked before being plated, the truffle is integrated into the sauce made from veal stock and butter. A recipe that comes straight from the Ritz school.
© Jean-Claude Amiel
And as a final touch for dessert, we dare a fabulous rose cake beautifully decorated with raspberry and mascarpone to plant the candles.
