À la carte menu

rice crackers and rouille spread on toast

parsley root, lamb’s lettuce and meat juice with chive and schallot

and cream of mushroom with pink garlic

kaffir lime leaves and passion fruit vinegar

iberian pork jelly and ossetra caviar

with black truffle and lobster shell emulsion

Whole 140.-

and star anise emulsion

coconut and Espelette pepper scented with lime

and red Phu Quoc pepper gravy

mussel cooking juice with carrot and ginger

(min 2 pers / p. pers)

cardoon gratin with black truffle sauce

(min 2 pers / p. pers)

roasted legs and cream of Jérusalem artichoke, giblets spread on toast

celeriac and endive braised with honney and lemon

and cooking juice flavoured with green chartreuse

root vegetables consommé with ginger

tangy green Chartreuse ice crean

piña colada sorbet

exotic fruits sorbet

caramel emulsion flavoured with dried cinnamon buds, pear granita

whipped crea, mandarin sorbet