Samedi 1er février 2014
Chef de cuisine : Ludovic Colpart
Directeurs de salle : Emanuelle Morineau & Thomas Aussant Geru
Adam
Pullman Paris Montparnasse
Michel Roth (Bocuse d’Or et Meilleur Ouvrier de France)
Les apéritifs
En animations
La Saint-Jacques
En habit vert et truffes Melanosporum
Le Foie Gras
En barrette, myrtilles, citron main de Bouddha
Le Turbot
Rôti à la graine de Caviar et pommes fondantes
L’intermède fraicheur
Le Pigeon
Le filet rôti, la cuisse confite, garniture hivernale
Le Macaron
Chocolat de Sura, mandarine, sorbet coco
Le Café
Servi avec ses mignardises
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