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Starters
Green asparagus crème brûlée, Buckwheat, Balsamic and tarragon gel
19-
Gravlax of sea bass, Texture of bean, Raspberry, Lime vinaigrette
22-
Spicy beef tataki, Green bean and soybean, Confit ginger and sesame sauce
23-
Dishes
Artichoke, Rice and lemon cake, Confit egg, Verbena mousse
32-
St Pierre fillet, White asparagus, Burn eggplant, Rosemary and white wine sauce
39-
Fish of the day, Chickpea cream, Seaweed toast, Carrot and celery juice
39-
Veal and Gruyere Cordon bleu, Morels and wild garlic, Braised salad, Veal sauce
45-
Desserts
Selection of cheeses from Bruand Fromagerie
14-
Strawberry dome, Cream of almond, Quinoa, Red martini sorbet
14-
Opaline, Citrus, Pistachio brownie, Orange sorbet
14-