« 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.
corn, Colonnata’s lard, almonds, pipicha
orange thyme, mango-passion fruit, coconut-lime emulsion
eggplants, cocoa, nepeta
artichokes, bone marrow, hazelnuts, basil
red onions, smoked eel, tarragon
beetroots, herbs gnocchis, blackcurrant juice
raspberries, sunflower seeds, flower of fennel, pine's honey
grilled buckwheat, lace crepe, verbena, blueberry sorbet
fromage blanc, savory, honey-Sancho pepper ice cream
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