Christmas is nothing without a big celebratory meal. This Christmas come in from the cold and enjoy a warm welcome at InfraRouge, surrounded by the heady aromas of butter, spices, and good wine.

InfraRouge head chef Abdelhak BouRenane loves to create dishes that fuse traditional French cuisine with elements of Asian culinary philosophy and this skill is on full display throughout InfraRouge’s festive menu, which includes ingredients such as miso, yuzu, and Sichuan pepper.

InfraRouge’s nine-course festive menu is priced at RMB 988 per person, with the option to add a selection of carefully paired wines.

Festive Menu

Mise en bouche

Huître La Boudeuse

^{Caviar Beluga, Crème glacé Cèleri rave badiane, ciboule}

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1 er Entre

Langoustine

^{Oeufs de saumon Concombre aspic, zeste de citron vert,basilic, pain chips /olive noir} 

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2 eme Entre

Velouté de blé noir *Rôtie *

^{Raviole de foie gras de canard, praline, huile de Noisette}

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3 eme Entre

Boston Homard Médaillon 

^{Emulsion de Corail,  feuille laitue juste cuite, huile de citron}

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Les Grandes Entre

Atlantique St jacques grillé 

^{Truffes de Hunan/fondant, inflorescence de chou-fleur, Sabayon de noix} 

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Darne de Cod Noir 

^{Orange sanguine/poivre de Sichuan/potiron/origan}

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Aiguillette de canard de Challans

^{Compote misso pomme/café Gingembre /sésame torréfier} 

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Pré dessert

 ^{Milk Yozu/mandarine Givre ,epice d hiver} 

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Dessert

Sucrerie  de Châtaignes 

^{Gelée de cerise, sorbet au whisky}