Christmas Dining Dinner Course (December 19th - December 25th)

This colorful dish features a tartare made with pale pink shrimp, diced Inca potatoes, cucumber, turnip, apple, and tangy cornichons. It is served as a salad with layers of rich tomato cream sauce and spinach.

This soup, featuring cauliflower carefully simmered to bring a touch of elegance to winter meals, boasts a rich aroma and smooth texture. Finished with Mimolette cheese and grapeseed oil, it offers a subtle sweetness and depth of flavor.

For our fish dishes, we have prepared "Kouli Biyak," a traditional wrapped and baked dish known for its beautiful cross-section and elegant appearance.
Salmon marinated with citrus aromas is combined with mushroom duxelles and wrapped in a flavorful crepe batter infused with three kinds of herbs. Layers of spinach are added, and finally, it's wrapped in puff pastry and baked. For the finishing touch, a light yet rich sauce made with butter and cream is added. A drizzle of smoked oil adds a flavorful accent to the dish.

We have prepared sautéed duck breast, marinated to make it tender, as the main dish of this course. Alongside the hearty duck breast, we have served it with a rillette made from gizzards with concentrated umami, a condiment made from simmered dried fruit, and roasted yam.
To finish, we add fleur de sel (salt), which, while salty, has a subtle sweetness. Please enjoy it with your main course or side dishes.

We have prepared a dessert with a beautiful contrast of red, green, and white to celebrate the holiday season.
The dessert is layered, with sponge cake (genoise) at the bottom, marinated strawberries, strawberry mousse, and pistachio cream, and finished with milk ice cream.
By adding a clear, sparkling white wine jelly as an accent, we've given the flavor more depth. Please enjoy the layers of various flavors that unfold with each bite.