Dessert

Ethereally light Valrhona 72% dark chocolate soufflé baked to order, served with a warm Tahitian vanilla bean crème anglaise and edible gold flakes.

A curated quartet of seasonal petit fours: champagne panna cotta, raspberry lychee macaron, matcha financier, and salted caramel chocolate bonbon — presented on brushed gold slate.

Delicate hand-crafted crêpes flambéed tableside in Grand Marnier and orange butter, accompanied by Madagascar vanilla bean ice cream and candied orange zest.

Crisp sablé shell filled with tangy yuzu curd and white chocolate Chantilly, garnished with crystallized citrus, micro shiso, and edible blossoms.