« 6 courses menu creating on chef’s inspiration and season »
80,00€Menu served for the entire table.
Only at lunch from Tuesday to Friday. Except banks holidays.
« 3 courses menu creating on chef’s inspiration and season »
50,00€Caviar fromage Aquitaine, octopus, fresh herbs
mango, Timut Berry, mandarin marigold
parsnip, cocoa, nepeta
artichoke, trotter, hazelnut, basil
red onion ´'tatin'´, tarragon
porcine mushroom, salsify, Ethiopian mocha
autumn vegetables, truffle from Bourgogne
rosemary, Madagascar vanilla, old Armagnac
saffron, fermented soy, yuzu sorbet
wilds herbs, argan oil