Instructions: Marinated salmon with blini and Iranian caviar

Salad of haricot beans with truffle oil and boudin of foie gras

Risotto flavoured with crep sauce

Grilled scallops with chive veloute and fresh vermicelli

Lime sorbet with Champagne

Steamed seabass with olive crust and basil puree

Medallion of beef with wild mushrooms (served pink)

Cheese

Mini Assiette Gourmande

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