Chef Jean Yves

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FOOD, CHAMPAGNE & WINE PAIRINGS I FEEL GOOD: COUPE DE CHAMPAGNE INFUSÉ AU PANDAN* BEEF ROLLS WITH 15 SPICES, "PHỞ" FLAVORS (TRADITIONAL VIETNAMESE SOUP) JAPANESE RADISH AND RED CABBAGE PICKLED IN RICE ALCOHOL. PAPAYA AND WAKAME** SALAD, TRIO OF WASABI-ROASTED SESAME SEEDS BETWEEN LAND AND SEA: WHITE WINE RAVIOLE STUFFED WITH THAI PRAWN TARTARE AND VIETNAMESE WATER CHESTNUT, FINELY HAND-CHOPPED. TURMERIC SABAYON WITH PHÚ QUỐC*** PEPPER FROM VIETNAM. SLICED ALMONDS ROASTED WITH MADRAS CURRY. SAUTÉ OF VIETNAMESE MUSHROOMS, SHIITAKE, AND SEASONAL TRUFFLE. THE BRIDGE OF FLAVORS: RED WINE DUCK FILLET COOKED AT LOW TEMPERATURE IN THREE STAGES. SAUCE WITH YUZU, BLACK SOY, MIRIN****, HONEY, GINGER, AND SAKE REDUCTION. GRILLED SWEET POTATO CREAM WITH COCONUT CREAM. CARAMELIZED PARIS MUSHROOMS WITH SESAME OIL AND OYSTER SAUCE. JAPANESE OMELET STEAMED WITH CHAMPAGNE. THE IMPERIAL PAVILION: FRENCH MACARONS, SLIGHTLY CRISPY AND SOFT GANACHE FILLING WITH FLAVORS INSPIRED BY THE CHEF. VIETNAMESE DIGESTIF *PANDAN: ASIAN LEAF WITH THE AROMA OF STEAMED RICE ** WAKAME: SEAWEED OF JAPANESE ORIGIN *** PHÚ QUỐC: ISLAND IN SOUTHERN VIETNAM **** MIRIN: JAPANESE SEASONING MADE FROM FERMENTED GLUTINOUS RICE

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FOOD, CHAMPAGNE & WINE PAIRINGS DRAGON BALL: SPHERE OF TROUT SASHIMI MARINATED FOR 48 HOURS IN GRAND MARNIER* BURRATA FONDANT WITH SEASONAL TRUFFLE QUENELLE OF TROUT ROE CRUNCHY FENNEL AND RASPBERRY VINAIGRETTE GLASS OF CHAMPAGNE WITH FRUITY MOLECULAR SPHERES THE FISHERMAN'S JEWEL: WHITE WINE GIANT THAI PRAWNS COATED IN KOREAN BREADCRUMBS GRILLED MUSHROOM VELOUTÉ WITH GARLIC AND PARMESAN SLICED ALMONDS AND PINE NUTS ROASTED WITH MADRAS CURRY NORMAN SUMMER: PEAR SORBET DRIZZLED WITH CALVADOS** CORNFLOWER PETALS THE LAUGHING COW: RED WINE BEEF CHEEK IN CASSEROLE (9-HOUR COOKING) RED WINE REDUCTION, GRILLED BACON, AND CONFIT BABY ONIONS, CRUMBLED TXISTORRA*** AND PARIS MUSHROOMS DUO OF POTATOES AND SWEET POTATOES WITH COCONUT MILK CREAM, CRUNCHY COMTÉ CHEESE. MOUNT FUJI: SALTED CARAMEL PAVLOVA PASSION FRUIT MASCARPONE CHANTILLY MANGO SORBET QUENELLE. GRAND MARNIER: BITTER ORANGE LIQUEUR ** CALVADOS: APPLE LIQUEUR FROM NORMANDIE *** TXISTORRA: A TYPE OF BASQUE CHORIZO SAUSAGE

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FOOD, CHAMPAGNE & WINE PAIRINGS VERY FRENCHY: GLASS OF CHAMPAGNE MILLE-FEUILLE OF SCALLOPS AND TRUFFLE CREAMY BROCCOLI WITH ESPELETTE PEPPER* LOBSTER OIL. WHITE WINE TRAVELING DUCK: SHREDDED ROASTED DUCK CONFIT IN A SHEET OF SPINACH AND SOY BEAN TRUFFLE JUS WITH GREEN PEPPER FROM INDIA MUNG BEAN HUMMUS WITH ROASTED HAZELNUT OIL CRUMBLED PRAWN CHIPS. INTERLUDE: LYCHEE SORBET DRIZZLED WITH SAKE TOASTED BLACK SESAME POWDER. FLAME AND SEA: RED WINE FLAMBÉED LOBSTER TAIL WITH RUM SAUTÉED JASMINE RICE LINGUINE OYSTER SAUCE AND GRILLED TRUFFLE SLICES WITH SEMI-SALTED BUTTER FROM BRETAGNE GARLIC AND LEMONGRASS CRUMBLE PIRATE'S BABA: BRIOCHE BABA SOAKED IN RUM SELECTED BY THE CHEF MADAGASCAR DARK CHOCOLATE CHANTILLY TIRAMISU-FLAVORED SYRUP HONEY-GLAZED ORANGE PEELS CHERRY IN KIRSCH** * ESPELETTE PEPPER: A VARIETY OF CHILI PEPPER THAT IS CULTIVATED IN THE FRENCH COMMUNE OF ESPELETTE, IN THE PYRÉNÉES-ATLANTIQUES. ** KIRSCH: CHERRY BRANDY