Evening meniu
Starters
Amuse Bouche - trio / 15
Duck confit bao / barley malt / celery / caramelized onions
Smoked eel tartelette / pickled beetroot tagliatelle / creme fraiche
Viennese pastry / green peas, avocado and leeks textures / smoked Grana Padano cheese
Main courses
Sea scallops carpaccio / 19
Quince and apple wine jelly / marinated nashi pear / 5 flavours of citrus
Parsnip textures / 18
Parsnip and potato gratin / plums and beer puree / marinated onion / parsnip croquette / parsnip and thyme consomme / tonburi caviar / yuzu juice pickled baby onions
Seasonal white fish / 25
Seasonal vegetables / black garlic coulis / artichoke / fish quenelle / cannelloni with spinach, arugula and almonds / riviera style fish sauce
Desserts
Angus beef tenderloin / 37
Meringue / quince / yuzu / passion fruit / white chocolate
Chocolate and cardamom tartlet / 13
Vacherin / 13
Damascus Rose / 13
Fragile sable ring / vanilla and rice cremeux / rose hibiscus sorbet / rice pudding mousse / hibiscus jelly
Chocolate genoise / Brazilian coffee cream / blood orange supreme / cardamom and blood orange jam / blood orange sorbet / cardamom and blood orange espuma
Octopus / 18
White bean puree / romesco sauce / olive, fagioli beans, tomatoes and lemon confit / tapioca pearl cracker
Foie gras / 25
Duck foie gras / slowly cooked apple / plum chutney / quince and apple wine jelly / brioche bread
Creamy potato espuma / braised beef tongue mironton style / seasonal vegetables / beef sauce jus
Coconut sphere / 13
Citrus chocolate shell / coconut cremeux / coconut mousse / pineapple jam / coconut-lime sorbet
Angus beef tartar / 20
Wagyu beef / rhubarb textures / dried-cured egg yolk / airy cheese waffle / tomato textures
Green crust lamb loin / 34
Sweet potatoes and white radish gratin / sweet potato puree / caramelized onion soubise / rich lamb jus
Mushroom textures / 16
Baked oyster mushroom in a coffee crust / chervil and leek puree / mushroom and chickpea panisse / potato gnocchi with mushroom duxelles / caramelized vegetable sauce