Menu - December/January

Appetisers  

Red label salmon, fermented black bean, beetroot, blackcurrant, yuzu, ricotta  

Squash velouté, coconut, lemongrass, grilled squash seeds  

Hard-boiled egg, parmesan, truffle, smoked eel 

  

Starters  

Seaweed-steamed scallop, caviar, lettuce, cress, butter foam  

Sea bass, white pearls, cockles, romanesco, beurre noisette mousse (only with the 7-course menu Experience)  

  

Main  

Roe deer, poivrade spices, citrus marmalade, tonka, purple carrot  

  

Dessert  

Chocolate crémeux, coffee granita, Chantilly cream, coco pops  

 

A menu created by the chef, prepared by the caterer Thibault Granville – Taste Great

Menu proposed from 29th of November 2021 until 30th of January 2022