Evening meniu
Starters
Amuse Bouche - trio
Tuna tataki / kimchi and ginger jelly / cucumber / yuzu and soy emulsion
Gougères / miso and cheese cream / caramelized onions / pickled shimeji mushrooms
Tartalette / celery and Jeruzalem artichoke textures / egg yolk gel
15
Shiitake mushroom and cashew nut parfait
Caramelized onions and balsamic vinegar jelly / buttery brioche bread / mushroom textures
16
Main courses
Scallops
Celery root nosotto / apples / celery piure / celery root crisps / celery sauce jus
18
Cabbage textures
Cabbage cooked in dashi broth / pickled red cabbage / savoy cabbage ravioli stuffed with almond pesto / roasted pistachios / red cabbage and apple puree / almond sauce ajo blanco
20
Seasonal white fish
Cauliflower textures / riviera style fish sauce / octopus and bechamel sauce cromesquis
Desserts
Duck breast
Daikon textures / glazed beetroot / red cabbage confit / rich duck sauce with a delicate coffee and chocolate flavour
18
Angus beef tenderloin
Meringue / quince and apple gel / yuzu cream / passion fruit sorbet / white chocolate - passion fruit cream
Mille Feuille
Vacherin
Chocolate and thai basil
Elements of chocolate temperatures / pear caramel / thai basil sorbet / chocolate parfait / pear and basil consomme
Viennese puff pastry / black currant jelly / Brazilian coffee and grand cru chocolate cream / spiced wine and cherry sauce / chocolate ice cream with black currants and cinnamon
27
37
12
Octopus
Potatoe puree / sauce vierge with tomatillos / blue potatoe crisps / tomatoe and lemon confit / tapioca pearl cracker
Seasonal fish quenelle
Langoustine bisque sauce / langoustine tail / brioche bread with langoustine butter
Potatoe dauphiné / beetroot gratin / seasonal mushroom duxelles / seasonal vegetables / beef sauce jus
13
Clementine fruit
Citrus chocolate shell / clementine cremeux / citrus mousse / timut pepper jam / coconut-lime sorbet, clementine-lime juice sauce
19
25
Angus beef tartar
Onion bavarois cream / pickled shimeji mushrooms / nori seaweed mushrooms / celery crisps
19
13
13