レアールドセゾン・セージ

■ Hors d'oul

Domestic eel and taro terrine with seasonal vegetable salad

■ Soup

Butternut squash potage

■ Fish dishes

Atlantic salmon confit with tomato beurre blanc sauce

■ Meat dishes

Grilled Italian Iberian pork loin, Bordelaise with several kinds of mushrooms, and ginger emulsion sauce

■ Dessert

Pear clafoutis and Japanese pear capellini with cultured buttermilk sorbet

■ Bread

■ Coffee or tea