Amuse bouche of the moment

Starters

Asparagus,
Cream of green asparagus with white miso and tarragon, red onion confit with raspberry vinegar, sweet potato croquettes infused with ginger and buckwheat.

Allergens : 1 (wheat), 6, 9

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Artichoke,
Artichoke ravioli with pine nuts, infused with candied lemons, tile and vegetarian white butter with sage.

Allergens : 1 (wheat), 8 (pine nuts), 9

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Chanterelles,
Creamy risotto with chanterelles, crispy tempeh and wild garlic oil.

Allergens : 6, 8 (almonds), 9

Main courses

Celery,
Sweet potato and celery cannelloni flavored with Indian spices, black garlic condiment and coconut curry cream.

Allergens : 6, 9

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Parmentier,
Du Puy green lentil parmentier, tomato confit, smoked tofu and smoked oil mashed potatoes.

Allergens : 1 (wheat), 6, 9

Dessert

Pastry Chef’s dessert.

Allergens : 1 (wheat), 3, 7, 8 (hazelnuts, almonds, pistachios, cashew nuts)

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Mini pastries

ALLERGENS : 1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soybeans. 7. Milk (including lactose). 8. Nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulfur dioxide and sulphites in concentrations of more than 10mg/kg or 10mg/liter. 13. Lupine. 14. Molluscs