Foie Gras Marbled with Black Sesame Cream and its Seasonal Fruits Chutney
Scallops Carpaccio, Red Grapes, Finger Lemon Vinaigrette and Sorbet, Citrus Supreme
Soft Boiled Egg and its Black Truffle Purée
Lightly Steamed , Barley Risotto, Caramelized Butter With Fresh Mint and Espelette Pepper
Filet Cooked in a Crispy 'Ballotin", Chard in Tagliatelles and Sauce Vierge
Cooked “Sous-Vide” for 72h, Candied Quinces with Rose Wine, Pig Juice Flavored with Honey from Tras-Os-Montes
Royal Squab Roasted with Maple Syrup, Giblet and Iranian Black Lime Juice and its Sauce
Sweet Lemon Meringue Tart, Iranian Black Lemon Sorbet
ChocolateTartelette, Tonka Seeds Cream, Pine Nuts Shortbread Pastry
Terebinth Seed Soufflé Perfumed With Old Plum Alcohol
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.
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