| CAVIAR OSCIÈTRE ROYAL | 30grm |
| Gamberro rossa | 520gr |
| Sea salt Maldon | 12gr |
| Ground White Pepper | 8gr |
| Extra virgin olive oil N 5 | 20gr |
| Yuzu | 20gr |
| Mache salad | 20gr |
| Lion´s tooth salad | 20gr |
| Parsley | 20gr |
| Mustard sprout | 20gr |
| Mustard leaf | 20gr |
| Beet leaf | 20gr |
| Red radish | 20gr |
1.Cook the prawns in lightly simmering water until pink in colour.
2.Remove and refresh then peel.
3.Arrange the Gamberro onto a serving dish and dress with the flowers and salad leaves.
4.Mix together the the oil, yuzu and fresh ground pepper and drizzle over the dish.
5.Top with the Attilus caviar.
6.Serve immediatly.
Philippe Bossert is a truly passionate chef who loves to share, pulling from nature to give him all the flavors he demands in his cooking.
Philippe is always aware that every product has been achieved from someone else’s hard work and with this mind-set, he offers a contemporary cuisine mixing his Alsacian roots with generosity and visual balance.
Philippe has attained 2 Michelin stars and works as the Executive chef at Le Mirador Resort & Spa - Lake Geneva, Switzerland, before that he was the Executive chef at the Cairo Marriott & Omar Khayyam Casino - Egypt , the Opening Exec chef at Salam Hospitality, a five star luxury operation in Qatar , as well as a variety of 5 star luxury hotels in France, Russia, Portugal and Germany including at the Hotel Negresco Restaurant “Le Chantecler- 2 Michelin* and Hotel Martinez Cannes 2 Michelin*a Leading Hotel of the World.
