REVE BLEU

Day 1

• Ceviche of sea bream – lime, basil oil, cashew nuts
• Vittelo tonnato – anchovy cream, roasted sesame, rocket salad
• Citrus fruit nage – verbena, meringue slivers

Day 2

• Octopus carpaccio – pistachio pesto, sea tomatoes, baby greens
• Genuine Cesar salad – crispy chicken marinara, egg yolk confit, wild garlic
• Coconut soup – Japan pearl, citrus zest, chia seeds

Day 3

• Watermelon gazpacho – tomato and radish pickles
• Homemade gnocchi – balsamic cream, mozza di bufala, coppa cheese
• Fruit tartar – lavender sabayon, fresh mint

Day 4

• Millefeuille of avocado – Espelette pepper, baby spinach
• Steamed cod – Provencal sauce vierge, grilled zucchini
• Rhubarb tartlet – Chinese green tea sorbet

Day 5

• Burattina – pea cream, pistachio oil
• Salmon pavé – hollandaise sauce, leek fondue
• Citrus rice pudding – salted butter caramel sauce

Day 6

• Quinoa salad – cebette and pomegranate condiments, feta cheese
• Veal involtini – mozzarella, tomato confit, romaine salad, pine nuts
• Fig sand – honey cream

Day 1

• Thin tart – grilled eggplant, parmesan, potato tuile
• Herbed pepper cro0te beef cutlet – celery mousseline, nutmeg
• Strawberry verrine – vanilla cream, salt flower, mores coulis

Day 2

• Duck tartar – hazelnut and fig oil, fresh Shizo
• Semi-smoked saithe – champagne beurre blanc, tian of sunny vegetables
• Creme brulée – dark chocolate, tonka bean

Day 3

• Panko mallet egg – mushroom, pecorino cream
• Veal pavement – honey and thyme flower lacquer, carrot declension
• Yuzu and raspberry panna cotta – homemade coulis

Day 4

• Bell pepper and chorizo ravioli – tomato and scamorza sauce
• Yellow poultry medallion – whisky mushroom sauté, Amandine truffle crush
• Praline cabbage – pecan nuts, peanut Chantilly

Day 5

• Scallop crumble – paprika, sucrine, coral bisque
• Risotto with 4 cheeses – grilled vegetables, walnut oil, Parmesan potato chips
• White chocolate coeur coulant – half cooked, saffron

Day 6

• Sea shrimp and rice leaf – lemon-yellow mascarpone, beet sprouts
• Pave de than – soy and hultres sauce, blue poppy, sautéed bok choy
• Opera cacao – coffee scent, redcurrant gelee

Day 7

• Chouquette – whipped cream
• Poire poche – verbena and creme cassis
• Red fruit salad – black tea syrup
• Strawberry tart – rose scent

• Mimosa egg – bottarga
• Fish accras – homemade spicy sauce
• Tiger-style beef tataki
• Fish gravlax – matcha and dill
• Foccacia – seasonal vegetables, Parma ham, arugula, balsamic sauce

Chef’s Style & Influences

Mediterranean and French-inspired cooking with citrus, herbs, seafood, and modern plated desserts.