A la carte

1st Servings

Danish Hiramasa, fermented gooseberries and melon

Thinly sliced danish Hiramasa, fermented gooseberries and white strawberries

Philibon melon granita and citrus herbs


Beef tartare, Oscietra caviar and horseradish

Dry aged beef tartare, nori oil, Oscietra caviar and horseradish

Grilled salad, herbs and cucumber

Pommes soufflé


King crab, tomato and marigold

Pan fried king crab, fermented tomato and caraway seeds

Lightly sautéed tomatoes, tomato aspic and marigold oil

King crab rillette, reduced cream and pointed cabbage


2nd Servings

Monk fish, aubergine and pineapplewood

Charcoal grilled turbot brushed with garlic and jalapeño

Pineappleweed and charred lemon emulsion

Woodfire baked aubergine, onion and herbs

Charcoal grilled beans and chicken jus


Rooster, black truffle and silver onion

Confit breast and crispy fried leg au farcie

Black truffle jus and swiss chard

Sautéed and pickled silver onion and silver onion velouté


Summer legumes, charcoaled herbs, steamed bun

Steamed summer legumes, shiitake broth and fermented black pepper

Charcoal grilled herbs and pickled onion

Steamed bun, crisp rice, algea and black garlic

Deep fried carciofini


Sweet Servings

Sweet Servings

White peach, pistachio and honey

Baked white peach, pistachio praline and jasmine tea

Chilled raspberries and raspberry gelée

Mascarpone and summer honey ice cream


Strawberries, lilac, bird cherry and lemon

Strawberries and citrus pesto

Milk sorbet with lilac and bird cherry

Strawberry sorbet, strawberry juice and elderflower


Chocolate, coffee and vernal

Chocolate biscuit, cremeux and tuile

Vernal chantilly

Coffee ice cream and cold coffee sauce