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Pan-seared whole fish served with creamy green pea purée, vegetable risotto, and garnished with edible flower petals.

Gallery

Filet mignon topped with foie gras, served with asparagus, glazed vegetables, and a rich red wine reduction sauce.

Abstract neon outlines of a wine glass glowing in the dark with multicolored light streaks and reflections.

Two crème brûlées, one topped with berries and mint, the other with whipped cream, chocolate, and a tuile, beside a wine glass.

Seared foie gras garnished with toasted almonds, served over a red fruit reduction with wine and a bottle in the background.

Pan-seared whole fish served with creamy green pea purée, vegetable risotto, and garnished with edible flower petals.

Medium-rare lamb chops plated with golden potato gratin, grilled root vegetables, and duo of green and brown sauces.

Roasted bone marrow garnished with herbs and diced tomato, served with toasted crostini on a white plate.

Bacon-wrapped chicken roulade with mashed potatoes, asparagus, and demi-glace; background plate with steak frites and sauce.

Baked escargot in garlic herb butter served in shells on a metal dish, with foie gras and strawberries in the background.

Escargot baked in garlic parsley butter, served in shells on a round metal dish over a white plate at a restaurant table.

Seared foie gras with caramelized top, served on toast with mango puree and candied citrus peel on a minimalist plate.

Shredded chicken vol-au-vent in creamy sauce, topped with a golden pastry lid and garnished with crispy fried okra.

Chocolate dome drizzled with caramel sauce, garnished with crushed pistachios and fresh raspberries on a white plate.

Slice of rich chocolate tart with a glossy top, served with microgreens, strawberries, and a pink flower petal garnish.

Poached white fish fillet served in a delicate broth, topped with black caviar, mushrooms, and garnished with crushed seasoning and vibrant flower petals.

Pan-seared fish atop a roasted red pepper sauce, served with parsley potatoes, green beans, mushrooms, and microgreens.

Seared fish fillet over creamy tomato sauce, served with roasted vegetables, a black potato, and fresh microgreens.

Seared foie gras served with a crisp waffle wafer and a dollop of smooth apple purée on a matte black plate.

Seared scallops plated with a rich butternut squash purée, creamy sauce, crispy julienned fried potatoes, and edible flower petals for garnish.

Veal sweetbreads on butternut squash purée with wild mushrooms, crispy leeks, and fried herbs on a black plate.

Heirloom tomato salad with burrata cheese, microgreens, and toasted baguette slices on a white plate.

Braised beef short rib over tagliatelle pasta with carrots, pearl onions, mushrooms, and rich brown sauce.

Lobster salad served in a crispy éclair shell with mixed greens and crispy potato garnish.

Bouts de Côtes en Croute braised Wagyu short ribs with a crab fondue in a puff pastry pillow, seasonal vegetables and served with a sauce Périgueux (black truffles, foie gras and madeira)

Seared scallops with zucchini noodles, fresh herbs, and diced tomatoes in a vibrant orange sauce.

Elegant restaurant interior with white tablecloths, red cushioned seating, folded napkins, and a single yellow rose centerpiece.

Fine dining table set with folded napkins, multiple glasses, two yellow roses in a vase, and red accent plates against red seating.

Framed chalkboard menu listing the day's specials, including oysters, duck liver mousse, halibut, pork osso bucco, and chocolate cake.

Seared foie gras atop brioche with berry reduction, blackberries, and crispy leeks, elegantly plated for fine dining.

Pan-seared salmon with wild rice cream sauce, served with roasted cauliflower, Brussels sprouts, and microgreens.

Elegant surf and turf dish with braised beef, lobster tail, mashed potatoes, asparagus, Brussels sprouts, and a rich brown sauce.

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