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

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, nut granola and green asparagus.

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

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: 60€

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