5 courses 600 | |
Pairing of 5 glasses of wine 485 | |
Shrimp tatar, tomato, piquillo, aioli & achiote | |
Miso haddock, fennel, pak choi & mussel sauce | |
White asparagus, egg, ponzu & X.O. | |
Pork neck, friggitelli pepper, ramsons, thai basil & olive oil blanquette | |
Grilled pineapple sorbet, birch tree & double cream | |
A la carte | |
Olives | 40 |
Oyster, verjus, onion & lime kosho | 40 |
Deep fried oyster & kimchi remoulade | 90 |
Potato, egg & furikake | 90 |
Shrimp tatar, tomato, piquillo, aioli & achiote | 130 |
White asparagus, egg, ponzu & X.O. | 130 |
Miso haddock, fennel, pak choi & mussel sauce | 220 |
Ricotta dumplings, brown butter, egg yolk & gruyére | 185 |
Pork neck, friggitelli pepper, ramsons, thai basil & olive oil blanquette | 225 |
Côte de boeuf, potato, Brillat Savarin, treviso salad & bone marrow sauce (recommended for 2 pers.) | 900 |
Grilled pineapple sorbet, birch tree & double cream | 95 |
Lemon posset, burnt lemon, amaretto & macaron | 95 |
Mille feuille, chocolate, cep, balsamico & marsala sabayonne | 95 |
Tete de Moine, tomato jam & deep fried bread | 110 |