starters

Oyster trio / 16

Guanciale – elderberry frost, tapioca – trout eggs – finger lime, gratinated white buttery sauce – capers, potaotes – smoked haddock

Braised beef tail / 18

Vinegared beef broth, wasabi siphon, toasted brioche - sea urchin cauliflower – vanilla mousseline,

Curry vichyssoise / 13

Potatoes pods, almond – savory condiment, leeks julienne, puff pastry

Yellow pollack ballotine / 14

Fine citrus stuffing, Romanesco cabbage, pomegranate pickles, cress – sage coulis, black garlic mayonnaise

main

Scallops / 34

Turnip rooted chervil daikon radish, corral cream siphon, satsuma frost, puffed rice crisp, Chartreuse – lovage foam

Braised pork ribs / 27

Butternut – amaretto mousseline, pumpkin seeds praline, smoked paprika confit leeks, garlic cream, meat juice

Phitiviers / 28

Hay smoked beetroots slices, pointed cabbage – tarragon butter millefeuille, shiitakes mushroom, lime condiment, vegetal juice

Half pigeon from Gâtinais / 34

Roasted buttery celeriac, celeriac mousseline, pak choï cabbage, XO condiment, meat juice

Cheese plate / 14

Chestnut financier / 10

Chestnut – whisky cream, lemon condiment, apple – buttermilk sorbet

Hibiscus poached pear / 10

Black sesame pralin, shortbread, yogurt – lime sorbet

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