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A choice
Thin slice slightly marinated : Avocado flavored with curry and buckwheat tuile.
Slow cooked egg, white asparagus from the Vaucluse, Kintoa Porc belly, Fricassée of pink mushroom and Pinot Noir sauce.
A choice
Pan fried; Cabbage from Pontoise braised/grilled, kumquat and sea urchin bisque
Slow cooked shoulder flavored with wild garlic pistou, Hummus, organic turnip and Taggiasche olives
A choice
Chou filled with an unctuous bourbon vanilla cream & suprême of Moro blood orange. Sherbet flavored with Grand Marnier
Homemade condiment, mixed salad and aromatic leaves
Served semi cooked flavored with citrus, light stock of scallop and Yellow turnip flavored with Noilly Prat.
Cake of Jerusalem Artichoke/Duck liver/Black truffle cooked as a Brioche Baby lettuce and cooked stock flavored with balsamic vinegar
- Natural, creamy fennel and blood orange Moro Granité - Bisque, artisan pasta from Puglia
Poached Cod fish; Thin slice of haddock, Tuber Mélanosporum, confit of shallots ans Annabelle potatoes mousseline. White butter sauce flavored with white balsamic.
Chest roasted with sarriette pepper and cabbage filled with legs and offal. Green asparagus from Vaucluse, potato wafers and salmi sauce flavoured with Pedro Ximenez vinegar
Cook on the fish bones and seasoned with Pantelleria capers. Grilled White Asparagus from the Vaucluse and light mousseline sauce flavored with Corsican grapefruit
Pan Fried crispy & melting ; Velvety of Watercress from Méréville with a brown butter sauce, Bottarga and cedrat lemon jelly
Roasted with Rhum and Tahitian vanilla, Arlette, pine tree cream and fennel sorbet.
Goldrush Apple Pastilla & Kohlrabi, Ice Cream with fresh cream from the Wern farm and Black Truffle. Apple reduction with white balsamic
Sweet cacao dough, creamy chocolate Caribbean 66%, soufflé style dome and Timut pepper ice cream
Homemade condiment, mixed salad and aromatic leaves
Only served for dinner
With a wine pairing : Additional 60€