LYON (LYS)
Posted by miki on May 27, 2019
BLACK PEPPER BEEF FILET (SERVED RARE TO MR ONLY) Absolutely covered with black pepper, grilled asparagus with porcini “crème brûlée”, Hydroponic salanova lettuce salad with black truffle oil.
ROME (FCO)
Posted by miki on April 7, 2019
GRILLED ONGLET (HANGER STEAK) With borlotti bean puree, roasted marrow bones,gremolata of parsley, lemon, garlic and olive oil,Winter leaves and endive salad.
SAN FRANCISCO (SFO)
Posted by miki on June 27, 2018
CABERNET SAUVIGNON WINE GRAPE FETTUCCINE Handmade with “Shnitzel” of hazelnut-crusted chicken livers,pomegranate seeds, splash of cream,rosemary and white raisin agridulce.
MADRID (MAD)
Posted by miki on December 13, 2018
RISOTTO “PAELLA” OF A1 GRADE IRANIAN SAFFRON With Chorizo, fresh mussels, lightly smoked calamari and marinated grilled chicken thigh, snow peas and Meyer lemon.
HONG-KONG (HKG)
Posted by miki on February 22, 2018
ROASTED WHOLE DE-BONED SEA-WOLF With special white miso glaze, sauce of rice wine, snow peas, bok-choy, hand-rolled clear noodles, green onion and fried shallots.
HANOI (HAN)
Posted by yaniv on June 8, 2017
CRISPY SKIN SEA BREAM FILETS With a special haute-cuisine de Vietnam sauce of shallot, lemongrass and black pepper caramel on a salad of glass noodles, nectarine, mint, coriander, beansprout, Thai basil and fresh lime. Light, exciting and refreshing.
PARIS (CDG)
Posted by miki on November 1, 2018
GRILLED DUCK BREAST With French violet tea jam, on black pepper French toast with fresh green beans and roasted fresh fruit of the season.
