1. Sample
à
la
carte
menu
To
start…
Mackerel
Compressed
Apple
&
Cucumber,
fresh
Dill,
Oyster
emulsion
Tortellini
Lobster
Lamb
Belly
Confit
spring
Onion,
Wild
Lime,
Coconut
Milk
Smoked
red
Pepper
Sweet
&
Sour
Slow
cooked
and
thinly
sliced,
Rose
petal
Marsala,
Preserved
lemon
To
follow…
Beef
Feather
blade
Salmon
Veal
Swiss
Chard,
Mushroom
ketchup,
Smoked
bone
Marrow,
Bordelaise
sauce
Cooked
in
Asian
Master
stock,
Roasted
cauliflower
Crispy
pigs
head
Roast
Rack
and
Kidney,
grilled
Grelot
onions,
white
Miso,
Bonito
jus
Macaroni
Gratin
of
Macaroni,
Spinach
and
Black
Truffle,
aged
Parmesan
Blood
orange
Blueberries
Matcha
Tea
Malted
Vanilla
To
finish…
Almond
and
Polenta
cake,
Lemon
Thyme
Baked
Alaska,
Tonka
bean
ice
cream
Green
Tea
Parfait,
Pink
Grapefruit
and
Ginger
Macaroons
Soy
milk
ice
cream,
Salted
Butter
Caramel,
Milk
crumb

2. Sample
à
la
carte
menu
To
start…
Beef
short
rib
Salt
baked
carrots
Chicken
liver
parfait
Crab
Ravioli
of
braised
short
rib,
savoy
cabbage
purée
Medjool
dates,
almond
milk,
red
amaranth
cress
Malt
loaf
crumb,
wild
watercress
Dressed
with
green
mango,
red
chilli,
coriander
To
follow…
Black
Bream
Pork
neck
fillet
Halibut
Poulet
de
Bresse
Crispy
skin,
girolle
fricassee,
stone
fruit
fermentation
Aubergine
and
peanut
caviar,
pommes
boulangères
Roasted
darne,
spinach
roulade,
lemon
and
garlic
purée
Oven
roast
crown
and
confit
leg,
baby
vegetables,
Albufara
sauce
Banana
Soufflé
Coffee
sorbet
White
peach
To
finish…
Baked
with
wild
lime,
alpaco
Valrhona
chocolate,
Peanut
butter
ice
cream
Haricot
blanc
soufflé,
prune
ice
cream
Whiskey
anglaise,
dark
chocolate
madeleines
Caramelised
peach,
pistachio
frangipane,
raspberry
sorbet

3. Sample
tasting
menu
Natural
oyster,
frozen
Sorrel
Curried
Swede
and
Chick
Pea
broth
Baked
Scallop
in
its
shell
Seaweed
butter
Anjou
squab
Pigeon
Caramelised
Mango
purée,
Wild
mushroom
toast
Burnt
White
chocolate
Fool
Selection
of
local
Cheeses
Raspberries,
Sablé
Biscuit,
Fromage
blanc
Sorbet

4. Sample
tasting
menu
Slow
cooked
Egg,
Alsace
bacon
Horseradish
Cheese
Pink
radicchio,
Candied
Beets
Langoustine
Burnt
tomato
Ketchup
Sweetbreads,
Gremolata
Fermented
garlic,
Italian
Leaves
Frozen
Goats
Curd
Selection
of
local
Cheeses
Mango
and
Olive
oil
Millefeuille

5. Sample
tasting
menu
Pickled
Cockles
and
Clams
In
caviar
sauce
White
Leek,
Liquorice
Pear
Oil
of
Green
herbs
Grilled
Dover
Sole
Potato
gnocchi,
Hazelnut
crumb,
Blood
Orange
Aged
Rib
of
Beef,
Crisp
Potato
press,
Sorrel
juice
Selection
of
local
cheeses
Green
Apple
sorbet
Fraîses
des
bois
Gratin