À la carte menu

clear beef broth with white truffle from Alba

grapefruit jelly, avocado mousse, citrus dressing and seaweed butter toast

cooking juice with shives and shallot

kaffir lime leaves and passion fruit vinegar

iberian pork jelly and ossetra caviar

with white truffle from Alba and lobster shell emulsion

Whole 160.-

in saffron sauce

(min 2 pers / p. pers)

in mild curry sauce

green beans with streaky bacon and Lautrec pink garlic emulsion

coconut and Espelette pepper scented with lime

cauliflower cream and gravy with liquorice

cream of giblets and braised leg ravioli

pear poached in saffron, potato gnocchi with lemon and nigella seeds

(min 2 pers / p. pers)

stewed chicory with citrus

(min 2 pers / p. pers)

root vegetables consommé with ginger

vanilla and Châteauvieux organic honey emulsion, mirabelle sorbet

blown sugar and orange sorbet

exotic fruits sorbet

and sorbet of «Vin Jaune», yellow wine matured in a barrel under a film of yeast

blackcurrant and tasmanian pepper sorbet