Snacks-I:
Ink rock and squid tartare.
Chicken parfait with wheat textures.
Hazelnuts, biscuits and their foie gras mimics.
Smoked salmon sandwich with dill sour cream.
Strain beetle.

Sequence of seasonal appetizers:
Pumpkin mousse, its pipes And chestnut.

Vegetable sequence:
Taten with turnip, truffled potato cream and egg yolk at 65°C

Sequence of fish:
Garlic shrimp pannacotta, dried fruit granola and green asparagus.

Low-temperature fish with nettle sauce and nyamares puree with tonka beans

Sequence of fish:
Garlic shrimp pannacotta, dried fruit granola and green asparagus.

Sequence of meats:
Civet of veal with chocolate and cocoa mole, vanilla celery.

Dessert Sequence:
Cyprus with licorice sponge, lemon albedo cream and crumble
Caramelized banana with mole, banana sorbet and hazelnut strewsel

Petit fours:
Hazelnut and curry cookie.
Coconut and yogurt financier.
chocolate bonbon
Pear and rosemary jelly.
Infusion of lemon, green cardamom, allspice, laurel and Sri Lankan cinnamon.

PRICE: 85€

*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.