Velouté with black truffleL'Oiseau Blanc·David BizetA silky, deeply aromatic, and indulgent velouté, often served as an...
Spiced Chocolate with crispy gavotte, olive, cardamom, and lemon labnehL'Oiseau Blanc·David BizetA refined and well-executed dessert combining spiced chocolate with crispy...
Blue Lobster with mild harissa, bitter salad, tannic zephyr, and braised chestnutL'Oiseau Blanc·David BizetA beautifully balanced main course featuring blue lobster complemented by...
Dessert squashL'Oiseau Blanc·David BizetA creative dessert featuring squash, though some reviewers found it unusual.
