The Capucine menus

Flaked crab, cauliflower, warm elderberry mayonnaise and Kalamansi condiment

Scallops and beef marrow à la flamme , chard and basil, shellfish consommé

Cod cooked with mother-of-pearl sauce, parsnip mille feuilles with forest notes, oyster mushroom-panana vegetable juice, casette

Pigeon roasted on its trunk, then smoked with hay, semi-confit beet, coing-hibiscus condiment, fermented turnip, pigeon jus with Calvados

Ganache with Neufchâtel cheese, poached pear with caraway, old-fashioned mustard ice cream and tangy vinaigrette,

Old-fashioned pana cotta with pink berries, grapefruit, wild berry pepper jelly, rosé granita

Chocolate leaves, ginger-infused Guanaja 68% cream, pecan praline, dark lemon sorbet

Flaked crab, cauliflower, warm elderberry mayonnaise and Kalamansi condiment

Scallops and beef marrow à la flamme, chard and basil, shellfish consommé

Cod cooked with mother-of-pearl sauce, parsnip mille feuilles with forest notes, oyster mushroom-panese vegetable juice, casette

Old-fashioned pana cotta with pink berries, grapefruit, wild berry pepper jelly, rosé granita

Chocolate leaves, ginger-infused Guanaja 68% cream, pecan praline, dark lemon sorbet

Flaked crab, cauliflower, warm elderberry mayonnaise and Kalamansi condiment

Cod cooked with mother-of-pearl sauce, parsnip mille feuilles with forest notes, oyster mushroom-panana vegetable juice, casette

Chocolate leaves, ginger-infused Guanaja 68% cream, pecan praline, dark lemon sorbet