« 3 courses menu creating on chef’s inspiration and season » August 2022
70,00€Cauliflower, pear, blue chesse from Vercors
Vin jaune, pig's trotter, halzenut
Leek, grape, watercress
Beetroot, Soustons peanuts, girolles
Boloven tea, pine nuts, ewe's milk brousse
Tonka bean, tarragon, grilled corn
« 4 courses menu creating on chef’s inspiration and season »
100,00€Menu served for the entire table.
« 6 courses menu creating on chef’s inspiration and season »
130,00€