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Starters
Stuffed onion, Brie cheese mousse, Confit egg, Celery and ginger vinaigrette
21-
Crisp of confit beef, Mushrooms mousse, Kumquat, Cajun spice sauce
23-
Raw croaker, Texture of radish, Kaki, Beetroot and mustard ice cream
23-
Dishes
Truffle croque, Lightly smocked ricotta, Cream of celery, Salad
32-
Grilled scallops, Cauliflower, Green apple, Buckwheat, Sparkling wine and clementine emulsion
39-
Fish of the day, Pumpkin cream, Roast turnip and fennel, Grapefruit, Horseradish and chive sauce
39-
Veal pressed, Black tea lacquering, Butternut, Kimchi, Veal sauce
40-
Desserts
Selection of cheeses from Bruand Fromagerie
14-
Meringue, Chestnut cream, Citrus, Yuzu, Yoghurt ice cream
14-
Financier, Spice diplomate cream, Quince, Rhum gel, Quince sorbet
14-