Picholine

Tasting menu:

Quail egg en croute with sturgeon caviar.

Potato foam and black truffle.

Sea bass in cauliflower bisque with caper, lemon and lettuce.

Seared diver sea scallops with sunchoke, truffle, and foie gras-pistachio dressing.

Sweet breads with celeriac, mushrooms, grapes, and brussels sprouts.

Suckling pig with parsnip-apple puree.

Blood orange foam with salted chocolate crispy and chocolate salt.

Chocolate textures.

Glass of meursault.