Velouté with black truffleL'Oiseau Blanc·David BizetA silky, deeply aromatic, and indulgent amuse-bouche.|
Blue Lobster with mild harissa, bitter salad, tannic zephyr, and braised chestnutL'Oiseau Blanc·David BizetA beautifully balanced main course, with each element complementing the...|
Spiced Chocolate with crispy gavotte, olive, cardamom, and lemon labnehL'Oiseau Blanc·David BizetA refined and well-executed dessert, though the olive note was not to one...|
Velouté with black truffleL'Oiseau Blanc·David BizetA silky, deeply aromatic, and indulgent velouté, often served as an...|
