« 3 courses menu creating on chef’s inspiration and season »
70,00 EURSand-grown carrot, kiwi, fresh pollen
Lovage, “Chestnut” mushroom, pecorino
Cauliflower, shellfish marinière, green oxalis
Black salsify, blackcurrant, Soustons peanut
Maritime pine, praliné, black tea
Mexican terragon, Timut pepper, mandarin sorbet
« 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