Maxim’s dinner

Glass of champagne

Eggplant charlotte, basil-infused confit monkfish, old-fashioned tomato vinaigrette

or 

Lightly cooked foie gras, seasonal fruit compote, organic multigrain madeleine

or 

Burratina from Apulia, red fruit compote deglazed with balsamic vinegar, Meurette-style

Entremet with a hint of Suzette, orange caramel with Timut pepper

or 

Yuzu and raspberry finger, red berry coulis All-chocolate

or

Stone dessert