Duo of white chocolate and coffee mousse with hazelnut biscuit and passion fruit jelly

 

Mekong lobster hot pot

 

Duck breast smoked with green tea and fresh peppercorn, served with pineapple chutney

 

Pan-fried small scallops in passion fruit sauce served over a bed of vegetable soaked in white truffle oil

 

Pan-fried ribeye steak served with sautée mushrooms from Angkor and red wine sauce

 

Pan-fried veal tenderloin served with mushrooms cream sauce

 

Chocolate and caramel mousse with cream of caramelized star anise and grated coconut

 

Scallops and shrimps in bread crumbs shell fried with mango sauce and tomato confit

 

Tuna with crispy sesame seed filo pastry, served with mashed of sweet potatoes

 

Ducks raviolis on a cappuccino of green lentil of white truffle flavour together with crispy smoked bacon

 

Saddle of lamb roasted with garlic confit and served with fried small potatoes

 

Grilled filet of red snapper with aioli and star anise sauce

 

Eyes of veal Carpaccio with feta cheese and fresh green peppercorn from the province of Kampot

 

Gratin of small scallops in a cream sauce and white wine served on shells

 

Captain filet with walnut crust and “Champenoise” sauce

 

Filet mignon of pork cooked in low temperature and served with old fashion mustard sauce

 

Vegetarian salad

 

Vegetarian couscous

 

Pan-fried Foie Gras with raspberry sauce served on toasts of ginger bread

 

Périgordian salad with poached egg in red wine

 

Crab and mango « millefeuilles » with tomato confit

 

Foie Gras terrine with Port wine jelly and fig confit

 

Smoked salmon tartar with lemon cream and jelly of green herbs on a cloud of champagne

 

Apple and prune crumble with white cream

 

Fricassee of mushrooms served with Jasmine rice

 

Pan-fried scallops with orange crust and fennel confit

 

Pear poached with cinnamon, ginger bread ice cream and white chocolate mousse

 

Fried frog legs with parsley and garlic sauce

 

Traditional fish soup with saffron served with mayonnaise and garlic

 

Boneless pork shank caramelized with honey and spices

 

Grilled salmon marinated with soya sauce and turmeric rice

 

Spinach raviolis with feta cheese in truffle cream sauce

 

Prawns sautéed with fresh green peppercorn from Kampot and fricassée of bock Choy with sesame oil

 

Lemon foam on creamy white chocolate mixed with ginger with a layer of green tea jelly

 

Pan-fried sweetbread with pistachio butter and port wine sauce

 

“Millefeuille” of red mullet with fine ratatouille, caponata and saffron sauce

 

Coconut ice cream and carpaccio of mango with ginger syrup

 

Trilogy of caramelized cream with small “bugnes”

Chocolate with Garam Massalla, Raspberry with Cardamom, Honey with Ginger

Puff pastry « Vol au vent » with sea food and Parisian mushrooms

 

Confit of duck with truffle flavour mashed potatoes and Foie Gras

 

Venison filet fried with cranberries sauce and pumpkin gnocchi

 

T-Bone Steak (~ 500 g )

 

Niçoise salad

 

Home-made Foie Gras raviolis

 

Traditional French veal stew with cream sauce and mushrooms

 

French Onion Soup

 

Soufflé of choice

Vanilla, Passion fruit, Chocolate, Grand Marnier, Ginger Bread, Lime Zest

Beef filet in « Rossini » style topped with duck Foie Gras

 

Beef filet wrapped with crushed coffee beans served with Kampot’s black peppercorn, flambé with Cognac

 

Mekong lobster with Armoricaine sauce

 

Fried scallops with bisque and mushrooms sauce

 

Grilled lamb chops with five herbs

 

Ribeye Steak “Black Angus”

 

Soft chocolate-apple brownie with sweet cream sauce

 

Snails in Burgundian style with butter, parsley and garlic