
“The blend of fruit and chocolate is the harmony at the foundation of my dishes. My pastries are meant as a refreshing encore to a meal.”
- Pastry Chef Manabu Inoue
DECADENT
cappuccino of marscapone ice cream
coffee espuma
salty caramel chocolate tart
banana orange sorbet, caramel cocoa nib tuile
hot chocolate macaroon
vanilla sherbet, kumquat sauce
REFRESHING
white chocolate espuma
passionfruit gelee
earl grey crème brulee
raspberry sorbet, feuilletine tuile
pineapple carpaccio
with chestnuts ice cream, coconut tuile and espuma of coconut