| 5 courses 600 | |
| Pairing of 5 glasses of wine 485 | |
| Shrimp tartare, tomato, piquillo, aioli & achiote | |
| Miso haddock, fennel, pak choi & mussel sauce | |
| Creamy corn, barley miso, socca & scarmorza | |
| Pork neck, friggitelli pepper, ramsons, thai basil & olive oil blanquette | |
Baked figs, white balsamico, milk ice cream & fig leaf oil | |
| A la carte | |
| Olives | 40 |
| Oyster, verjus, onion & lime kosho | 40 |
| Fried oyster & kimchi remoulade | 40 |
| Potato, egg & furikake | 90 |
| Shrimp tartare, tomato, piquillo, aioli & achiote | 135 |
| Scallop, peach, timut pepper & lardo | 135 |
| Creamy corn, barley miso, socca & scarmorza | 135 |
| Miso hake, fennel, pak choi & mussel sauce | 220 |
| Langoustine agnolotti, harissa, white grapefruit & bisque | 215 |
| 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.) | 1100 |
Baked figs, white balsamico, milk ice cream & fig leaf oil | 95 |
| Sheeps yoghurt parfait, apricots, apricot liquer & raspberry granita | 95 |
| Chocolate sorbet, toasted coconut & white chocolate | 95 |
| Tete de Moine, tomato jam & deep fried bread | 110 |