Pinky Bloom

A fresh starter composed of thin slices of heirloom tomatoes and creamy truffle-scented burrata. Garnished with summer truffle, toasted pine nuts, and a drizzle of balsamic vinegar.

Salmon cured in salt, sugar, and dill, served in thin slices. Accompanied by fresh citrus slices and young spinach shoots for a tangy touch.

A slice of rustic bread spread with beetroot chickpea puree. Topped with marinated salmon, creamy fresh cheese, raspberries, and crunchy seeds.

Shrimp fried in a crispy Japanese breadcrumb coating (Panko). Served with a smooth avocado cream and a flavorful house sauce.

A tender chicken breast accompanied by a creamy sweet potato puree. Topped with a rich mushroom sauce infused with basil.

Pan-seared scallops served with a sweet vanilla-scented parsnip puree. Enhanced by a light citrus sauce.

Lamb piece slowly confited until very tender. Served with a colorful purple potato puree, baby vegetables, and a sweet and savory sauce.

A tender and lean piece of beef (220g) served with small roasted potatoes. Accompanied by a rich and creamy duck foie gras sauce.

A classic dessert revisited with layers of crispy puff pastry and rose-scented mascarpone cream. Garnished with fresh raspberries and lychee for a floral and fruity touch.

A base of crispy and melting meringue topped with Madagascar vanilla whipped ganache. Garnished with fresh red berries and a fruity coulis.

A warm chocolate cake with a liquid hazelnut praline center. Served with toasted hazelnuts and a scoop of vanilla ice cream.