« 3 courses menu creating on chef’s inspiration and season »
70,00 EURDuck charcuterie, pistachio, fresh herbs
Candied beetroots, strawberries, marjoram
Cauliflower, shellfish marinière, green oxalis
Artichoke, cave-grown mushrooms, wild pepper jus
Maritime pine, praliné, black tea
Lemon balm, Granny Smith apple, herbal tea
« 4 courses menu creating on chef’s inspiration and season »
100,00 EURMenu served for the entire table.
« 6 courses menu creating on chef’s inspiration and season »
130,00 EUR