Amuse bouche

The amazing Christmas Eve menu by chef Romain Fabre start with two amuse bouche.

Firstly, Beef tartare - a perfectly seasoned minced raw beef topped with caviar.

Secondly, the mushroom veloute with chestnut puree which perfect for the christmas season. The earthiness of the chestnut and the mushroom make a rich, nutty tasting soup to start the dinner.