It would be great to eat both because both had really attractive elements, for the beef it was beef cheek and foie gras and the fish was prized monkfish tail and sea urchin.
Monkfish is a prized as lobster tail and sometimes exceeds the value of lobster!
scallop carpaccio with black truffle jelly and champagne vinaigrette:
The champagne vinaigrette could have been stronger because I could not taste it, but even though I did not taste it, the overall taste was extremely delicious.
double boiled crab bisque cappucino:
The soup beneath the foam was really hot and the consistency of the soup was slightly viscious with my favourite small chives.
seared monkfish tail rolled with prosciutto and sea urchin foam:
The monkfish was really delicious and succulent and paired with the refreshing sauce the monkfish was really appetizing flavoured by the prosciutto wrapped around it.
baked jumbo strawberry souffle:
It was not too sweet and when you see it brought to you the size is stunning with the sweet pink colour.
home made petit four:
French can can, brut N,V:
Although I do not drink wine, I tried both to see what they taste like, the French can can was nice and sweet and the brut was sharper.