« 3 courses menu creating on chef’s inspiration and season »
70,00 EURParsnip, Topaz apples, watercress cream with peated whisky
Girolle mushrooms, cashew nuts, pecorino
Butternut squash, coffee, black lemon
Fennel, fresh pollen, Pedro Ximénez vinegar
Buttermilk, seaweed, Madagascar vanilla
Crau hay, white balsamic, cocoa nibs
« 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