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“Saline Soufflé of the Lagoon” Camargue oyster gently poached in its shell;
fine tartare of green apple fermented with sea salt;sorrel and preserved lemon.

*****

My “Duck” with Foie Gras in Mandarin Gel candied kumquat and silky cream;

vegetables lightly pickled in orange vinegar.

*****

Ardèche Trout, Gravlax then Fir-Smoked Pickled cauliflower variations;
trout roe marinated in Campari and a delicate cream infused with mountain herbs.

*****

Scallop “in Green Attire,” Low-Temperature Cooked Black truffle cream;
Swiss chard and mushrooms,a floral sugar mist.

*****

Foie Gras Cappuccino Poultry jus,truffled potato espuma
and toasted almonds.

*****

Roasted Quail Fillet Wrapped in Bacon Crispy root vegetable tartlet;
reduced poultry jus with coffee notes.

*****

Roquefort Ice Cream Lacto-fermented quince, ewe’s milk tomme
and tagetes oil. (supplement €12)

*****

Peruvian Chocolate Depth with Sea Salt Cinnamon-poached pear
and buckwheat crunch.

Belize Chocolate Tart Hazelnut biscuit with black olives;
chocolate ganache and crunchy hazelnuts.

Grilled and Caramelized Mushrooms Smoked-whisky-infused Dominican chocolate cream;

cocoa sorbet.

 

The menu is served only to the entire table

Food and wine pairings 4 glasses €59