It's Maison Pourcel's very first anniversary and for the occasion, Chef Jacques Pourcel and his team have created a unique menu to be served during his visit from October 11 to Ocotber 16. 718rmb per person. Click on the jump for what's on the menu.

By Jacques & Laurent Pourcel
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Amuse bouche : Le pressé de homard et légumes au jambon de canard et mangue, melon, huile marinée a la graine de vanille.
-Compressed lobster and vegetables terrine with duck ham and mango, melon, marinated oil in vanilla seeds .
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Sur une déclinaison au pain d'épices et de citron confit, escalope de foie gras poêlé, sirop de Banyuls.
-On a variation of spiced bread and marinated lemon, the roasted duck liver, Banyuls syrup.
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Le filet de bar grillé, les petits encornets farcis aux langoustines et fine ratatouille, jus au thym frais et coquillages.
-Grilled Sea bass fillet, small squid garnished of langoustine and thin ratatouille, fresh thyme and shells jus.
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Le filet de pigeon rôti, ses abattis en pastilla relevée d'épices, poire au beurre, jus a l'amertume de cacao.
-The roasted pigeon filet, its meat offals into a pastilla topped with spiced spices, pear with butter, bitter cocoa jus.
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La grande assiette autour du chocolat.
-The large plate around the chocolate.
*Ce menu sera servit avec un verre de vin des Côtes de bordeaux.