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Starters
Tomatoes and pineapple gaspacho, Texture of radish, Black olive opaline
18-
Souffle pie, Smocked anchovy cream, Zucchini, Celery and vodka emulsion
19-
Slice of veal, Marined melon, Fenel, Black garlic
21-
Tuna carpaccio, Burned schalot, Passion fruit, Limoncello ice cream
23-
Dishes
Open raviole of beetroot, Goat cheese, Nutmeg bouillon
29.-
Sea bass with cajou nut crust, Texture of corn, Green curry sauce
38.-
Shrimp, Basil and carrot royale, Ginger and shrimp sauce, pickles of cucumber
39-
Beef filet, Eggplant gnocchi, Stuffed piquillos, Wasabi
40.-
Roasted pork pluma, Caramelized potatoes, Green tomatoes chutney, Espelette chili sauce
42.-
Desserts
Selection of cheeses from Bruand Fromagerie
12-
Around Raspberry, Coconut, Timut pepper
12-
Crystalizzed meringue, Tarragon peach, Lemongrass, Peach sorbet
12-
Black chocolate tart, Blueberry, Fermented yoghurt ice cream
12-