A la carte

1st Servings

White asparagus, mackerel and citrus herbs

Lightly salted mackerel, white asparagus, rhubarb jus and aromatic herbs

Buttered white asparagus with mussels, vongole and shiso


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

Beef, ramson and green peas

Charcoal grilled beef with morels

Green peas and ramson

Potato rose and capers


Monkfish, aubergine and pineapplewood

Charcoal grilled monkfish brushed with garlic and jalapeño

Pineappleweed and charred lemon emulsion

Woodfire baked aubergine, onion and herbs

Charcoal grilled beans and steamed cabbage


Quail, green asparagus and tarragon

Woodfire roasted quail breast and quail jus with dried grapes

Charcoal grilled green asparagus, baked egg yolk and garlic

Crispy quail leg with heart and liver

Sautéed swiss chard and tarragon


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

Preserved berries, buttermilk and tea

Preserved berry sorbet with almond joconde

Buttermilk pudding with vanilla tapioca and ice cream

Chantilly créme with cherry blossom tea


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