BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- cherries
DINNER --- ( at Citronelle ) fried soft shell crab with Provencal compote | lobster Begula pasta | lamb three ways | slow-cooked short rib | citrus patits fours | chocolate plate | wine
amuse bouche (potato, radish-grapefruit, cauliflower)
lobster begula pasta on fake ice
fried soft shell crab
lamb ( chop, meatball, and shank)
slow-cooked short rib
palate cleanser ( mandarin foam on cream)
chocolate plate
citrus pitits fours
- Citronelle raises price faster than the bar for fine French cuisine, adopts big volume, high salt and fat content approach of this side of Atlantic ocean.
