It was prepared by the "most famous chiefs in the world" (each a 3-star chief according to Michelin) coming from "France, Germany and Italy."
Cr?me br?l?e of foie gras with Tonga beans
Alain Soliveres (chef)
1990 Louis Roederer Cristal
Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster
Antoine Westermann
1995 Krug Clos du Mesnil
Mousseline of pattes rouges crayfish with morel