Blue lagoon: For this dish we chose the blue shrimps from the South Seas and roasted them very briefly. With its very fine and clear taste, it is in wonderful harmony with the pomelo and coconut.
John Dory I Chicken skin I Wood sorrel
Brittany: Roasted Saint Pierre. Crisp chicken skin in the form of scales and oxalis leaves harmonize perfectly with it, combined with carrots and a light curry note.
Truffle I Hollandaise I Chicory
Périgord: Gently braised chicory gratinated with hollandaise and truffle. Light nut aromas complete the overall picture of this dish.
Wagyu I Romaine lettuce I Orange
Japan: Original Wagyu from Japan. This meat comes from Kagoshima Prefecture in the south of the country. We wanted to created a light meat dish. A beautiful combination with the orange and the pure meat taste.
Filet of bison I Celery I Mole
Canada: The tenderest piece of bison roasted. This combination is based on the Mexican cuisine. We have mitigated this strong, complex, sour sauce so that it does not surpass the bison. The celery harmonizes with both components.
White chocolate I Duck liver I Seaweed
France: A dessert with duck liver, why not? In this dessert we have combined the white chocolate with different algae. The taste experience is definitely new!
Chocolate I Banana I Smoked paprika powder
Dessert with a difference Femmes de Virunga chocolate, paired with bananas in different variants. The smoked paprika powder harmonized very well with chocolate and banana.
Menu FEIX in 7 courses
Wine accompaniment with 7 glasses of wine
Menu FEIX in 5 courses without Wagyu and duck liver