Abalone and Parsley Root
green cardamome
Winter Leeks
seasoned with « Melanosporum » truffle
Celery and Yellow Mustard Seed
with a macadamia nut treat
Sweetbreads
with a celery jus
Beetroot and Coriander
sea spider condiments
Dentex and Jerusalem Artichokes
poached in a juniper butter
Mont d’Or and Chinese Artichokes
in a rich emulsion
Chocolates and Pink Peppercorn
with buckwheat and mountain honey by Frédéric Perchat
€ 195.00