OUR MISE EN BOUCHE
marinated scallops
Aged Oscietra caviar, smoked cream
Green asparagus cooked in their juice
Château-Chalon wine mousseline
Warm oyster
salted butter
Lamb and semolina
Oriental condiments / Jalapeño sauce
Creamy Tuber Melanosporum truffle
Soft poached quail egg
MIGNARDISES
DAIRY ICED
Yeast flavours
CRUNCHY GRAPEFRUIT
Preserved and raw
CHOCOLATE AND HAZELNUT CRISPS
Malt whisky ice cream
KOUIGN AMANN, THE PASTRY FROM MY CHILDHOOD
EUR 620 (excluding drinks)