Hazelnut, whipped cream with truffle oil.
Cooked at 63°, crozet pasta, pumkins and Beaufort cooked like a risotto, yellow wine sauce.
With citrus fruits, Timut pepper cream and Kalamansi lemin, cabbage pickles.
Beaufort cheese, sun dried tomatoes, onion chutney, bacon, French fries with salad, bearnaise sauce.
Roasted, mashed celeriac with black truffles, mushroom sauce, aged Comté cheese, nuts
Poached with seaweed butter and served with shellfish, artichokes and risotto.
Stuffed hare with Foie Gras, red wine juice, sweet potatoes gnocchis, grated chestnuts.
Coffee, mascarpone, chocolate.
A meringue pie.
Choux pastry with hazelnut cream.
Creamy fresh fruit with coconut milk and white chocolate, passion fruit sorbet.
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