À la carte menu

ossetra caviar and melon soup flavoured with vodka

and grilled almonds

and wild mushrooms in lemon verbena emulsion

bread crust and basil sorbet

light anchovy cream, deep-fried capers and candied lemon

grilled hazelnuts and tarragon sauce

in lovage sauce

with timut pepper

bones and grey shallot sauce

with la Mancha saffron sauce

(min 2 pers / p. pers)

herb gravy                           

with curry and tomato with basil

red onion and sweet and sour cherry sauce

green peas with savory in chanterelles cream                 

(min 2 pers / p. pers)

and amber beer jus

almond biscuit, coulis and sour cherry sorbet

Sicilian pistacchio ice cream

and sorbet scented with hibiscus

with mint, chartreuse gel, Gruyère double cream sorbet

and Madagascar vanilla emulsion