Menu

with roasted pumpkin, portobello mushrooms, smoked almonds, and lamb‘s lettuce

hand-cut, grated egg yolk, fried capers, creme fraiche, charcoal baguette croutons

marinated & flamed, yellow beet, carrot dressing, coriander

clear mushroom broth with vegetable brunoise, buckwheat & winter truffle

breaded fried chicken, lukewarm potato salad, grilled lemon, coleslaw

1/2 Bouchot mussels “marinière style” & french fries

quinoa & corn salad, eggplant cream, panisse, jalapeño marinade

lukewarm from the oven, poached plums, vanilla ice cream