Foodle

Le Niçoise: Niçoise salad “new style”, slow boiled egg and tuna belly

8

Le caviar: Impérial caviar and king crab refreshed with crustacean jelly and light cauliflower cream

8

La girole: girolle mushroom escorted with Comte cheese ravioli

8

Le Niçoise: Niçoise salad “new style”, slow boiled egg and tuna belly

8

Le bœuf: beef châteaubriand and foie gras "Rossini" style with vintage Port wine

8

Le caviar: Impérial caviar and king crab refreshed with crustacean jelly and light cauliflower cream

8

Barbecued pork (玫瑰蜜汁叉燒)

9

French goose liver with “char siu” and a thin-sliced of Chinese preserved sausage (法國鵝肝金錢雞)

9

Steamed turnip cake with shredded conpoy in fish shape (瑤柱蒸魚形蘿蔔糕)

9

Puff pastry with river shrimp in purse shape (河蝦肉鬆手袋酥)

9

Featured Restaurants

via Hottest Tables

Shams El Balad

Amman, Jordan

Liberte a Table de TAKEDA

Japan, 〒106-0045 Tōkyō-to, Minato-ku, 港区Azabujūban, 2 Chome−7−14 アザブ275 1F

Rozbrat 20

Rozbrat 20, 00-447 Warszawa, Poland

Big Wine Freaks

Instrumental'naya Ulitsa, 3, Sankt-Peterburg, Russia, 197022

XU

30 Rupert St, London W1D 6DL, UK

OAD #130
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