Amuse bouche of the moment

Starters

Asparagus,
Cream of green asparagus with miso and tarragon, red onion confit with raspberry vinegar, salmon and buckwheat gravlax.

Allergens : 1 (wheat), 4, 6, 7, 8 (almonds), 9, 11

–

Chanterelles,
Creamy chanterelle risotto, guanciale and smoked burrata mozzarella mousse.

Allergens : 1 (wheat), 7, 8 (almonds), 9

Main courses

Wild halibut,
In a Viennese crust, creamy candied sand carrots and Valencia orange hollandaise sauce.

Allergens : 1 (wheat), 4, 7, 9

or

Veal fillet,
Roasted with Colonnata lard, Dauphine potatoes with Pecorino, asparagus and morels in Vin Jaune.

Allergens : 1 (blé), 3, 7, 9

or

Wellington squab (+10€)
Fine duck stuffing with black truffles and local bacon, duck foie gras, garlic spinach, roast jus, and traditional mashed potatoes with black truffles.

Allergens : 1 (wheat), 3, 7, 9, 12

Cheeses,

Trolley of matured cheeses, fresh fruits and nuts.
(3 pieces +16€ • 5 pieces +24€)

Allergens : 1 (wheat), 7, 8 (nuts)

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Dessert

Pastry Chef’s dessert.

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

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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