The Atelier
Choose Your own story
$118 Per person + tax & gratuity
Canapes*
Scallop Tartlette | Steak Tartar | House Brioche and Breton Butter | Buckwheat Madeline | Poulet Mousse
La Nuit Salée
Potato | Brown Butter | Chip | Kavari Caviar from Paris
Or
Écume & Soleil*
Cobia | Pickled plum | Coconut | Vadouvan gel | Sudachi
Le Potager en Neige
Red Kuri squash| chestnut| kohlrabi
OR
black preserved truffle | truffle cream
La Chaleur Perdue
Gruyère custard | rich onion broth core | gruyère espuma
black preserved truffle | truffle cream
quenelle de brochet | classic & eternal
Le Poisson des Beaux Souvenirs
New England halibut in potato scales | champagne–celery root foam
quenelle de brochet | classic & eternal
Or
preserved porcini crust | caramelized leeks |Bordeaux beef jus |crème de champignon
Le Boeuf du Foyer *
prime chuck beef, |24-hour sous vide
preserved porcini crust | caramelized leeks |Bordeaux beef jus |crème de champignon
crème fraîche granita | verjus mist
Lait et Miel
honey tuile | almost-burnt cream
crème fraîche granita | verjus mist
white chocolate–feuilletine–coconut base |thyme gel | honey lace tuile | burnt persimmon sorbet | blood orange olive oil
L’Agrume Enneigé
blood orange & satsuma parfait
white chocolate–feuilletine–coconut base |thyme gel | honey lace tuile | burnt persimmon sorbet | blood orange olive oil
OR
Amavida coffee buttercream | chocolate shell |Vietnamese coffee ice cream
L’Opéra Intérieur
joconde brushed with Amavida espresso | 67% chocolate ganache
Amavida coffee buttercream | chocolate shell |Vietnamese coffee ice cream