A seasonal journey of flavors
Spiced fig chutney, warm toasted brioche.
Seasonal citrus, pomegranate, fresh coriander & sesame oil.
Isigny cream, toasted hazelnut oil and golden croutons.
Green apple, celery, yuzu emulsion and Aquitaine caviar.
Pan-seared foie gras, black truffle, truffled potato mash, rich jus.
Saffron risotto, parmesan tuile, beurre blanc & yuzu emulsion.
Beetroot variations, port reduction and parsnip purée.
Butter-glazed heritage vegetables, citrus 'vierge' sauce.
Carnaroli rice, aged parmesan, fresh truffle shavings & mascarpone.
Salted butter caramel molten center, praline crunch & vanilla ice cream.
Menton lemon cream, crisp French meringue, crumbled Breton shortbread.
Madagascar vanilla ice cream on the side. (Waiting time: 15 min)
Chosen by our cheesemonger, black cherry jam and walnut bread.
Rosemary-infused gin, grapefruit syrup, Fever-Tree tonic.
