Velouté with black truffleL'Oiseau Blanc·David BizetA silky, deeply aromatic, and indulgent velouté, often served as an...|
Spiced Chocolate with crispy gavotte, olive, cardamom, and lemon labnehL'Oiseau Blanc·David BizetA refined and well-executed dessert combining spiced chocolate with crispy...|
Blue Lobster with mild harissa, bitter salad, tannic zephyr, and braised chestnutL'Oiseau Blanc·David BizetA beautifully balanced main course featuring blue lobster complemented by...|
Dessert squashL'Oiseau Blanc·David BizetA creative dessert featuring squash, though some reviewers found it unusual.|
