A dinner proposed by Chef Akrame and Chef Passedat
Inventiveness and a passion for the Mediterranean are the words that define this exceptional dinner.
At the start of the meal, Chef Gérald Passedat proposed a mix of shellfish and southern fish alongside unique products such as Osciètre caviar, bottarga and Ventoux truffles. Chef Akrame Benallal then offered his famous sweetbreads, sublimated that evening in a smoked version with coffee salsify. To round off the evening, Chef Akrame showcased his signature dessert: Charcoal Pineapple in a 100% black monochrome.