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Red mullet & confit fennel

Seared on one side, fennel braised with citrus, crunchy horseradish brunoise and unsalted butter infused with turmeric

Truffle, mushrooms

A veil of fine pasta with a seasonal filling, alpine cheese velouté

Slow cooked egg, Ginger infusion, gremolata condiment, anchovy foam and fondant potatoes, roasted fig and toasted buckwheat crumble

Creamy broccoli with hazelnut shards and a robust woodland jus

Butternut squash salsa with lime, pear carpaccio with hazelnut oil, citrus and lemon balm marinade.

Reduced meat jus, sauteed wild mushrooms and a crisp potato mille-feuille

In a Timut pepper and raw cacao crust, vanilla parsnip mousseline, beetroot raviolo with goat cheese and pine nuts, jus reduced with balsamic vinegar and confit garlic, crispy fat pieces

Miso leek maki, Jerusalem artichoke mousseline with brown butter and grapefruit pearls, robust shellfish bisque, toasted almond .

Crisp shortbread, lemon cream with an olive oil mousse, artisanal lemon sorbet, honey-lemon vinaigrette and a delicate tuile

Plant-based shortbread infused with dill, apple cooked in a light caramel, raw apple infused, house made sorbet and a delicate opaline

Crisp and creamy with citrus notes, intense chocolate sorbet, light espuma, cocoa nib tuile and a touch of beetroot

Nut crisp, cheesecake, praline mousse, vanilla cream, praline sauce, caramel, toasted nuts and cream cheese ice cream

Selection of five cheeses, served with homemade jam