Duckliver paté with quince confit, plums, fresh pear and brioche toast
with Melfort dressing, Robiola, marinated strawberries and tomato soup
with smoked mayonnaise, black garlic, pickled beetroot and mustard seeds Supplement: Asetra Caviar 10 gr
served with kimchi consommé, pak choi, ginger mayo and fresh radishes
Sautéed duck liver on brioche toast with truffle-lobster mayonnaise and red onion compote
with marinière sauce, confit fennel, chili oil, and capers
Croquette of roasted eggplant with pickled eggplant, basil oil and a béchamel made with nutmeg
with cream of corn, bacon-coriander relish, summer truffle and bacon jus
with black gamba pilav rice, almond and fruit vierge with vadouvan sauce
Sous vide cooked poulet noir with a vol-au-vent with cèpes and rillette of chicken thigh
with celeriac mousseline, cream of wild spinace and kombu-caramelized onion jus
with fries, salad, béarnaise sauce or Bordelaise jus
selection of chaises with croutons and confiture
Elderflower diplomat, marinated strawberries, citrus croutons and vanilla ice cream
Pistachio spongecake tonka ganache fresh cherries, cherry curd and gel pistachio ice cream
with orange and dark chocolate cream with hazelnut brittle chocolate ice cream