Cuisine Gourmet by Nathalie Valentine's menu

The intriguing menu begins with king prawn and Hokkaido scallop tartare with prawn broth tom yam followed by mini foie gras feuilletes with red wine sauce. As mains, choose between the steamed hake fish and melting chicken stuffed with porcini. As dessert, indulge in the rose, lychee and raspberry 'upsized' macaron and regular-sized macarons after.