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