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Inspired by the seasons, our menu has been revamped to offer a gourmet and authentic dining experience that showcases the best of our local produce.
Appetizers and Starters
Appetizers
Assortment of appetizers.
10€/pers
Fennel, Arugula, Almond
Rich fennel with chestnut blossom syrup. Arugula cream, kombu seaweed tsukadani. Almond crumble.
Crab & Pork
Served in a pork juice ravioli, filled with crab, hazelnut, and asparagus. Pickled asparagus tips and crab butter sabayon.
(うなぎ) Unagi
A Western take on the traditional Japanese dish.
Eel fillet with Unagi sauce, creamy parsnip and white chocolate. Umibudo in vinegar and watercress biscuit.
Main Courses
Sea Bream & Beet
Sous-vide sea bream fillet with crispy skin, rhubarb in maple syrup. Beet juice with port. Leek with miso.
Lamb, Cherry & Thyme
Aged lamb shank massaged with thyme, lamb and fermented cherry juice. Glazed carrot and eggplant tartlet
Eggplant mille-feuille, miso, and sake
Eggplant confit with miso and sake, artichoke cream, glazed carrots. Polenta chips with capers. Full-bodied vegetable jus.
Desserts
Strawberry, pea, & melon
Pea & melon jus. Pistachio cake atop vanilla ganache. Strawberries from the Metge farm.
Spring Saint Marcellin
Mille-feuille of kiwi, walnuts, and flambéed Saint-Marcellin. Light lemon and Saint-Marcellin foam
Chocolate & Mate
Rich chocolate mousse, chocolate glaze, and candied celery. Mate ice cream & maple syrup.