Two Japanese chefs bring cherry blossom to Provence
Highlights
Makrel way of shime saba with cocoa mousse, smoke asperagas, red shiso sauce
Bouillon Wan no mono with red snapper
Sashimi of drill fish way of kobujime and tapis vert sauce
Octopus way of sakurani with caviar, tartar of langoustines, roots of lotus and red mullet nanban way, whelk ginger cook, temarizushi beef and basil
Lobster grill on honey emulsion
Granita of sake
Slowly cook of beef filet and seasonally vegetable with pickle sorbet
Chirashi Marseillais
Ichigo daifuku
White peach ice cream with compote, sanshou chocolate, macadamia caramel
Slots
- Thursday 23rd May 2024 - From 19:30 to 22:30 (2 places left)
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Booking conditions
Two Japanese chefs bring cherry blossom to Provence
The 22, 23 et 24th May, chiefs Ippei Uemura and Naoya Okazaki offers you a special fourhands dinner, with nine dishes, to celebrate japanese cooking ans technics.
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