Last night, L.A MAISON started over a floral dinner experience created by chef Marc Antoine Colonna from la Oliva Ibiza. A gastronomic sensorial experience mixing french cocktails and floral culinary inspired by Ibiza island. On the menu, zucchinni tartar and Ibiza nuts with Byrrh gariguette cocktail, then a citrus fruits tuna tartar with Pernod absinthe Green Beast cocktail and for desert a panna cota “algue nota” with a naranja y bergamota peels Suze cocktail. In a  culinary art set up by italian firm Seletti.
One more sweet and intimate night at L.A MAISON…

Photos: Victor Malecot

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