This is Pascal Barbot’s most emblematic dish –the latest French chef in reaching stardom and the main representative of French avant-garde cuisine. The only proposal that remains on the menu since he opened his restaurant. That does not mean that this is the best one, of course, but it is undoubtedly the most commercial one; hence its timeless character. This is a natural, light and aesthetic millefeuille which preserves the purity and the presence of each component. The foie gras and the mushrooms are expressed in all their rawness and enhanced with some magical counterpoints that giv...
