• Carpaccio of halibut and fennel salad
    green olives and Burrata

  • Tatar of veal
    jellied langoustine bouillon

  • Oysters Rockefeller
    gratinated with spinach and sauce Mornay

  • Crispy baked Onsen egg with chanterelles
    cauliflower purée with lemon salt

  • Duck consommé with enoki mushrooms and ginger
    sautéed prawn
  • Roasted gurnard
    Roseval potato with artichoke, samphire and tarragon

  • Skate wing with lemon caper butter
    caramelized parsley root

  • Confit of cod with Swiss chard
    green mango and shellfish jus

  • Charcoal grilled Bresse quail
    braised Treviso radicchio and truffled Risone pasta

  • Cheek of Duroc pork 
    "Szegedin style"
  • Elderflower consommé
    cashew nut blancmange
    iced Anapurna curry

  • White Namelaka cream with Campari jelly
    thickened fennel-spruce needle juice

  • Chilled yuzu cucumber soup
    iced juice of raspberries and thyme

  • Canadian maple syrup crème caramel
    passionfruit-lovage sorbet

1 course 24 Euro l 2 courses 35 Euro l 3 courses 47 Euro

All prices VAT and service included.