WITH A FOCUS ON SEASONALITY AND LOCALLY SOURCED INGREDIENTS FROM BOTH LAND AND SEA, ”TERRE ET MER", LE PAVILLON OFFERS AN INNOVATIVE MENU SHOWCASING VEGETABLE-FORWARD AND SEAFOOD-CENTRIC CUISINE.
New Year's Eve Gala at Le PavillonSix-Course Menu | $595 Per PersonKING CRABE | CAVIARgolden ossetra caviar, fennel bavarois, avocado, grapefruit
WHITE TRUFFLE | PASTA CORONApasta corona di agnolotti, Alba white truffle, sunchoke, taleggio
LOUP DE MER | CELTUCEroasted wild branzino, celtuce, kaluga caviar, melitot beurre blanc
QUAIL | TRUFFLE NOIRblack truffle quail farce, celery root, sauce périgourdine
BEEF | CHAMPIGNON snake river farms wagyu, spelt, wild mushroom, brussels sprouts, sauce bordelaise
“FROMAGE À LA TRUFFE NOIRE”black truffle camembert fermier, appenzeller gougeres, frissée
CHATAIGNEbaba au rhum, chestnut vermicelli, tahitian vanilla chantilly
