Braised wagyu short rib with reduction of Ductor Merlot and Morrel mushroom served with Celeriac puree by Chef Ariel Manuel
Tube of French Duck Foie gras on salted biscuit Saffron poached Pear and Red onion marmalade by Chef Ariel Manuel
Caramelized Brie de Meaux with Truffled Honey and Mache salad leaves
Food and wine tasting
