Cockles and mussels, thin slice of haddocks. Greek mushrooms and light Camus artichoke mousseline.
Supreme roast; mousseline of fresh corn and wild mushrooms. Cabbage stuffed with braised thighs, cazette flower. Salmis sauce seasoned with Rancio vinegar
Caramelized squash cream with brown sugar; roasted walnut ice cream and orange / cinnamon flavored whipped cream.
Homemade condiment, mixed salad and aromatic leaves