starters

Cuttlefish tagliatelle / 16

Einkorn wheat, raw cream siphon, vinegar – sweet clover frost, satay foam

Muscovy duck / 15

Breast grilled at the barbecue, braised red wine thighs, butternut – cardamom veil, grilled oyster mushrooms, pumpkin seeds crips

Tartlet / 18

Fried mushrooms, green shiso, vinegared mushrooms, mushroom – miso siphon, porcini mushroom carpaccio

Grilled “à la flamme” langoustine / 18

Kohlrabi – ponzu skewer, tandoori – kohlrabi condiment, kiwaï pickles, shells oil sabayon

main

Brill fish / 32

Artichoke – mezcal mousseline, daikon radish, kale cabbage, elderberry vinaigrette, raisins pickles, tonka beans – fish stock

Stuffed quail / 29

Mushroom duxelles - spinach – olives – confit lemon, corn – jalapeños siphon, green beans, meat juice

Phitiviers / 28

Celeriac – sweet potatoes slices, tsukudani – mascarpone insert, oinions confit, mustard seeds, roasted nuts, celeriac juice

Lamb Saddle / 36

Sea lettuce – confit ginger – capers, parsley roots mousseline, green soybeans, dates – tahini condiment, meat juice

Cheese plate / 12

Chocolate – nuts cake / 10

Cardamom crisp, cold verbena foam, amaretto ice cream

Roasted figs / 10

Lime fontainebleau, nuts crumble, gingerbread ice cream

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