Course I
Pan-Seared Sea Bass
Amuse-Bouche
Oyster emulsion, green apple, wild fennel
Bluefin Tuna Tartare
Yuzu kosho, imperial caviar, crispy nori
Pan-Seared Sea Bass
Heirloom cherry tomatoes, basil emulsion, saffron
Course II
Aged Duck Breast
Cannellini bean cassoulet, charred citrus, rich duck jus.
Course III
Golden Waffle Mille-Feuille
Fresh citrus zest, contrasting textures, vanilla bean.
Tasting Menu
Atelier of Taste
Pan-Seared Sea Bass
Heirloom tomatoes, basil emulsion
Foie Gras Terrine
Pistachios, toasted brioche
Aged Duck Breast
Cannellini cassoulet, charred citrus
Artisan Cheeses
Honeycomb, house preserves
Signature Finale
Vanilla bean, citrus zest
Est. 2026
Course IV
Artisan Cheese Selection
Matured local and international cheeses, honeycomb, house-made preserves.
Course V
Sommelier Pairing
A curated selection of natural and vintage wines, thoughtfully matched to enhance every note of your tasting journey.
Wine Pairing
Cellar Selection
Champagne Billecart-Salmon
Brut Réserve, Mareuil-sur-Aÿ
Chablis Grand Cru
Domaine William Fèvre 2018
Pinot Noir
Gevrey-Chambertin 2015
Vintage Port
Taylor's 2003, Portugal
Chateau d'Yquem
Sauternes, 2011
Sommelier
The Complete Experience
Menu & Pairing
Pan-Seared Sea Bass
Heirloom tomatoes, basil emulsion
~ Domaine William Fèvre Chablis 2018 ~
Aged Duck Breast
Cannellini cassoulet, charred citrus
~ Gevrey-Chambertin Pinot Noir 2015 ~
Artisan Cheeses
Honeycomb, house preserves
~ Taylor's Vintage Port 2003 ~
Signature Finale
Vanilla bean, citrus zest
~ Chateau d'Yquem Sauternes 2011 ~
Est. 2026
Course VI
The Synergy
A harmonious presentation where culinary mastery meets world-class viticulture in one unified experience.