OUR MISE EN BOUCHE
marinated scallops
Aged Oscietra caviar, smoked cream
Warm oyster
Salted butter
Lobster soufflé
Black truffle from Vaucluse
Grilled venison
"Grand Veneur" 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)