Starter
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Ceps arancini, morbier cheese, onion confit with fir tree essence, hazerlnut pulp7
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Salmon tartare with red pesto, feta cheese crumble, beetroot espuma6
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Chestnuts soup, roasted walnut, mascarpone with smocked duck breast, herbs9
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Ravioli poultry-tarragon, hen milk emulsion, shiitakes, refined county8
Main course
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Black angus triptych, thyme polenta pont-neuf, glazed purple carrots, porto short juice17
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Poultry ballotine with chorizo, piquillo cream, roasted peppers with garlic, sweet potato chips, espelette pulp20
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Organic snacked salmon, virgin oil with aloe vera, mango foam, crushed grilles peas, citrus ricotta16
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Low temperature octopus with passion cloves, cuttlefish ink risotto, paqssion reduction, butternut21
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Blesotto with melting leeks , aspargus espuma, black curry falafels15
Desserts
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Raspberry pavlova, creamy lichee, thaï basilic12
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Tanzanie black chocolate fondant, custard with peanuts, macadamia whipped cream, intense black ice cream7
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Sesame halwa sésame, orange blossom light cream, pistachio crumble8
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Gorgonzola-pear crispy cigarillo, broken walnut, amaretto bascamic reduction14
