STARTER
Smoked seriole Gravlax
28.Creamy peach and fennel
Stracciatella with summer truffle chips
26.Oil infused with fresh herbs
Apricot and Tomato Tartlet
24.Candied onions, basil pesto
Earth - Sea version: veal and lobster
29.Tabouleus cauliflower, poutargue, caesar emulsion
DISHES
All our dishes are accompanied of young shoots & fresh herbs
Aberdeen Beef filet
49.Red cabbage muslin, blackcurrant berries, mini beets, full-bodied cherry juice
Black chicken supreme
36.Mashed potatoes, preserved figs, poultry juice
Grilled lobster
49.Fingers, grilled avocado, aioli
Daily fish (lake)
38.Smoked piperade with cognac, white butter with tarragon
Creamy risotto, zucchini, ripened abundance
30.Glazed peas and fennel with marjoram
DESSERTS
Made by our pastry chef Martin Gheselle
Crunchy chocolate, raspberry and pistachio
16.Pistachio mousseline, raspberry confit, crunchy milk chocolate and cocoa sorbet
Chocolate, vanilla, hazelnut profiteroles
16.Cracker cabbage, vanilla ice cream, 72% chocolate sauce, caramelized Piedmont praline and hazelnuts
Raspberry Bleu 1801
16.Vanilla light cream, Savoy biscuit, raspberry sorbet and confit
Strawberry, vanilla and green lemon Pavlova
16.Melted meringue, vanilla cream Madagascar, confit strawberry and green lemon sorbet