I would like to emphasize Michel’s exemplary attitude, as he was very attentive to our needs. He had proposed a menu that I slightly modified to match the tastes of my guests. He arrived on time and then was very focused on what he was doing.
Here is the menu he made for us. It was a real gala dinner!
During this time Michel prepares the meal and comes to bring us the appetizers.
The avocado dome with yuzu and fresh mango.
Michel focuses on the entries. Scallop carpaccio with truffle oil.
Preparation of the beef filet with artichokes.