Dining Choices: 

-Boudeuse oyster from David Herve, “lukewarm” with spinach, caviar, and Hollandaise sauce.
-Icelandic mackerel, “cured and torched” with North African dip, cauliflower, and erbs salad.
-Duck foie gras, “smoked and poached” with mushrooms, condiments, and chicken broth.
-Beef cheek, “braised and glazed" with potato, onion, and Yunnan truffle gravy.
-Atlantic halibut, “a la Grenobloise” with Jerusalem artichoke, rye bread, and almonds.

Pre-Dessert:
-Ebene “72 percent dark chocolate” with Timut pepper, citrus, and milk.

Date: December 31, 2017, 6pm-10.30pm
January 1, 2018, 12am-2.30pm
Price: RMB528 per person plus a 10 percent service charge.