Personal Chef Max

6 raw oysters, with French mignonette (baguette & salted butter)

Rare blue gambas from New Caledonia Unesco lagoon, with sea salt, pepper olive oil, lemon and grapefruit.

Full european blue lobster, prepared with butter, garlic, herbs and whisky then put under the grill with emmental cheese. Served with gratin potatoes and herbs as well as seasonal mushrooms.

Refined cheese board