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P É P I T E
A r t i c h o k e & S c a l l o p T r i l o g y
Scallop & artichoke crispy tartare
topped with black caviar
Artichoke & scallop millefeuille, celeriac
reduction sauce
Raviolo with scallop, artichoke and black truffle,
butter sauce
Perlinestrone soup with vegetable extraction broth, dried cherry
tomatoes and wild garlic pesto
Grilled tiger prawns with zucchini in three textures,
prawn-coco bisque with myrthe flavor and cucumber flowers
tempura with tomato nectar
Roasted sweetbread with panko crust, artichoke purée and
light jus with tarragon flavor, vegetable pearls with grated
nutmeg
Crunchy green salad with mini-romano, cress leaves, green
asparagus, Kenyan bean, snow pea, red and violet radish,
avocado mousse, asparagus sauce, sprouts, extra virgin olive
oil with lemon dressing
