« 6 courses menu creating on chef’s inspiration and season »
Menu served for the entire table.
« 3 courses menu creating on chef’s inspiration and season »
Only at lunch from Tuesday to Friday. Except banks holidays.
beetroot, radish, fromage blanc with candied lemon, Aquitaine caviar
peas, rhubarb, coconut-lime emulsion
artichoke, ceps, Iberian morcilla, cashew almonds
safran potatoes croquettes, mussels, fennel, rouille
roasted with verbena, chards, wild strawberries, confit legs
herbs gnocchis, organic shiitakes, smoke eel
wild blueberries, tarragon, goat's milk ice cream
pecan nuts praline, maple syrup ice cream
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