7-course menu — Amuse-bouche trilogy by Chef Félix Duquet, followed by beef tartare with fermented pepper and yogurt vinaigrette on hojaldre, yellowtail tiradito cured in coconut milk aguachile with green coconut gel and furikake, a Québec-inspired trou normand, cilantro ravioli filled with duck and Geisha coffee sauce, prawns cooked in plantain leaf served with cassava sauce and otoe purée, and dessert by Pastry Chef Paul Peyrat.
