« 3 courses menu creating on chef’s inspiration and season »
70,00 EURParsnip, Topaz apples, watercress cream with peated whisky
Lovage, “Chestnut” mushroom, pecorino
Butternut squash, coffee, black lemon
Black salsify, blackcurrant, Soustons peanut
Buttermilk, seaweed, Madagascar vanilla
Crau hay, white balsamic, cocoa nibs
« 4 courses menu creating on chef’s inspiration and season »
100,00 EURMenu served for the entire table.
« 6 courses menu creating on chef’s inspiration and season »
130,00 EUR