Our Menu

Choose a starter, a main course and a dessert to compose your menu

And its lavender-scented bisque, veal coppa and sorrel emulsion.

Burnt leeks, crispy rice tuile, Thierenteyn mustard vinaigrette, Murgia bottarga.

Satay powder, aubergine caviar, blackberry and tarragon sauce.

Grana Reggiano 24 months, buffalo mozzarella siphon, bread chips, summer truffle, honey oil, hazelnut crunch

Old-fashioned tomato gazpacho, chanterelles, edamame, lemongrass pesto with citrus fruits.

Romanesco cabbage mousseline, red cabbage and fig marmalade, thyme juice, raspberry powder.

With ginger beurre blanc, celery purée with walnuts, artichoke hearts preserved with herbs.

Grilled baby corn, red beetroot muslin with mint, dukkha, lapsang tea sauce.

Refined by Etienne Boissy MOF 2004

Poached apricots, verbena sorbet, peach and pepper sorbet.

Ruby chocolate ganache, joconde biscuit, cherry marmalade, rosemary ice cream.

Phyllo pastry, pistachio cream, vanilla mousse, smoked salt caramel, pistachio ice cream.