Amuse bouche of the moment

Starters

Duck foie gras,
Semi-cooked terrine, ginger and gingerbread-infused apple cromesquis, Granny Smith apple and verjuice gel, Ruby Port caramel.

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

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Scallops,
Roasted, parsnip purée confit in brown butter, salsify, and Champagne sauce with Madagascar vanilla.
(Oscietra caviar +15€)

Allergens : 1 (wheat), 2, 3, 7, 9, 14

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Black truffle,
Black truffle risotto, roast jus, and shavings of aged Parmesan.

Allergens : 1 (wheat), 7, 9

Main courses

Wild halibut,
Roasted in lemon butter, sweet onion confit, Jerusalem artichoke, and Vin Jaune and orange sabayon.

Allergens : 1 (wheat), 4, 7, 8 (hazelnuts), 9

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Doe fillet,
Roasted, purple sweet potato, crispy buckwheat gnocchi, Java pepper and thyme jus.

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

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