The Chef's Cuisine
The Bellevue menu offers a refined glimpse into the richness of France’s finest ingredients, subtly enhanced with global influences.
French Obsiblue prawns are brightened with ginger and lime, delicately set atop a creamy lentil purée from Champagne enriched with foie gras. The duck and fig pâté en croûte is elevated by pickled porcini and chanterelle mushrooms in walnut oil, accented with wild “Mack Khen” berries. The sea bass à la grenobloise, beautifully delicate, is paired with a silky broccoli purée, while the Bresse chicken supreme is complemented by candied quince and roasted salsify, brought together with a glossy jus.
The meal concludes on an indulgent note with 56% Côte d’Ivoire chocolate, presented as a molten-centered biscuit, a light milk foam, and Madagascar vanilla ice cream.
