Saturday, May 10, 2025
FOUR-HANDS MENU
by Alan Taudon & Yoric Tièche
EUR 235
- BRAISED ONIONS
- Smoked Salad Leaves
- CRABMEAT WITH CITRUS CONDIMENTS
- Strawberries, Pistachio, Oxalys Leaves
- GREEN ASPARAGUS WITH RICE FERMENTATION
- Mousseline-Style Vinaigrette
- MORELS STUFFED WITH MUSHROOMS
- Pork Raviolis, Black Pudding Refreshed with Bourrache Leaves
- ROASTED BLUE LOBSTER
- Acidulated Horseradish Sauce
- FILLET OF VEAL PERFUMED WITH CUMIN
- Young Beetroots, Citrus and Celeriac Vinaigrette
- RHUBARB FLOWER
- Scented with Tonka Bean
- CUBA’S CHOCOLATE LIKE A FLOWER WITH ITS PULP
- Corn Cancha, Light Foam
Net Prices / Service Included
This menu is available exclusively for the entire table.