Aperitif

• Scottish smoked salmon gravlax marinated in gin, compressed cucumber and horseradish mousse.

• Beef tartare tartlet with ginger and organic confit egg yolk.

Allergens : 1 (wheat), 3, 4, 6, 7, 11

–

Amuse Bouche

Wild sea bream poached for a minute, with a consommé
of Iranian saffron, wakame seaweed and herb oil.

Allergens : 1 (wheat), 3, 4, 6, 7, 11

Starters

Free-range chicken ravioli,
with morels and Vin Jaune, green asparagus and tart apple emulsion.

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

–

Blue lobster,
spring peas, strawberries with tarragon and lobster sabayon.
Oscietra Caviar supplement +15€.

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

Fresh moment

White tea granita,
with yuzu and ginger, drizzled with Luxembourg Crémant.

Allergen : 12

Main course

Roasted sea bass with skin on,
red onion confit with raspberry vinegar, crispy churros, asparagus and shellfish jus with lemon-brown butter.

Allergens : 1 (wheat), 3, 4, 7, 9, 14

or

Roast beef fillet frrom the region,
with garlic butter, pan-fried cherries, confit potatoes and elderflower reduction.

Allergens : 1 (wheat), 7, 9

Cheeses,

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

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

–

Dessert

Almond and verbena financier,
rhubarb confit, strawberry tartare refreshed with basill, light Madagascar vanilla and white chocolate mousse.

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

–

Mini pastries

Allergens : 1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soy beans. 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/litre. 13. Lupine. 14. Molluscs