starters

White asparagus barbecue grilled / 15

Clams - shells marinière, asparagus chutney, dandelion sprouts,  piccalilli sauce

Pélardon cheese ravioles / 14

Brussel sprouts cabbage leaves, Enoki mushrooms pickles, garlic cream condiment,  Sobacha consommé, puffed buckwheat

Winter garden / 13

Pumpkin, butternut - amaretto mousseline, saffron little turnip, pickles, tuile dantelle, Camargue rice broth

Cod / 14

Celeriac - curry mousseline, turnip - cocoa, vinagared dill condiment, brown butter fish stock

main

Brill fish / 35

Green asparagus, raw asparagus slices, brocoletti, capers leaves, wild garlic sabayon

Rack of veal / 35

Sweet potatoes gnocchis - sage, jalapeños pickles, anchovies - black garlic condiment, pak choï cabbage - lovage oil, meat juice

Pithiviers / 28

Celeriac - orange glazed celeriac palet, smoked hay beetroots, spinach - mascarpone - almonds, vegetable - horseradish juice

Braised lamb shoulder / 28

Cabbage turnip - turmeric mousseline, multicolored chard - dry raisins - cumin,  burnt raw cream, Umi budo, meat juice

Cheese plate / 14

Gianduja / 11

Apple - ginger purée, lemon condiment, crumble, grilled bread ice cream

Chocolate génoise / 12

 Chocolate ganache, chocolate tile, Espelette chilli ice cream

Kiwi / 12

Quatre quart cake, chaï spices fontainebleau cream, yellow kiwi, coriander - kiwi sorbet