Amuse bouche of the moment

Starters

Hokkaido pumpkin,
As a velvety soup flavored with mild spices, coconut milk, sweet onion and chestnuts confit, and ginger-infused sweet potato croquette.

Allergens : 8 (chestnuts), 9

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

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

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Black truffle,
Black truffle risotto, vegetable jus and roasted hazelnuts.

Allergens : 8 (hazelnuts), 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