Esterre by Alain Ducasse

Pan-seared wild duck breast with a cherry reduction, served alongside confit duck leg and seasonal root vegetables.

Seared Hokkaido scallops with a delicate cauliflower purée, black truffle shavings, and a hint of yuzu.

Slow-cooked Wagyu beef cheek, tender and rich, served with pearl couscous, glazed heirloom carrots, and a red wine jus.

Line-caught sea bass fillet, baked en papillote with confit tomatoes, courgettes, olives, and fresh basil.

A classic, light, and airy Grand Marnier soufflé, served with a delicate orange crème anglaise.