5 COURSES
675
PAIRING OF 5 GLASSES OF WINE
550
Hamachi, plums, smoked soy, wasabi & sancho pepper
Mussel toast, aioli, blue fin tuna, sherry & piment
Cod, chimichurri, morels, baby leeks, morels & oxidized wine
Cannelloni, confit rabbit, pinenuts & ceps
Panna cotta, black currant sorbet, maple syrup & vanilla
SNACKS
Lucques olives
40
Gold selection caviar, creme fraiche 48%, raw shrimp & fried steam bun
295
Gillardeau oyster, lime kosho, green tabasco & kefir lime
55
Gillardeau oyster, scallions, madagascar pepper & mezcal
60
Deep fried gillardeau oyster, sichuan pepper, Japanese mayo & grapefruit
60
DISHES
Hamachi, plums, smoked soy, wasabi & sancho pepper
150
Mussel toast, aioli, blue fin tuna, sherry & piment
150
Spätzle, corn, chanterelle ragu, parmigiano reggiano & black pepper
165
Cod, chimichurri, morels, baby leeks, morels & oxidized wine
235
Cannelloni, confit rabbit, pinenuts & ceps
265
Iberico tomahawk, potato puré, castelfranco & pepper sauce (2 persons)
560
Monk fish, pickled tomato, kale & lobster bearnaise (2 persons)
600
DESSERTS & CHEESE
Panna cotta, black currant sorbet, maple syrup & vanilla
95
Chocolate sorbet, hazelnut, white chocolate cream & vanilla miso
95
Pain perdu, brown butter ice cream & tamarind caramel
115
‘Frank’s ostemad’ - Tête de Moine, tomato jam, milk bread & lavender
110