First course

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• Thai-style prawn tartare

• Chicken mousseline with smoked corn and shellfish bisque

• Zucchini gazpacho with mint and fresh goat's cheese espuma

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Main course

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• Green asparagus risotto with roasted pine nuts and parmesan chips

• Fish fillet, coral lentil, coconut and curry sauce, cabbage wok and pasta pearls

• Beef skirt steak, meat jus reduced with yuzu lemon, snacked sucrine, carrot purée and onion confit

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Cheese

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• Vercors cheese plate (8€)

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Desserts

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• Namelaka cream with Dulcey blond chocolate, Granny Smith apple and rhubarb

• Rice pudding, tonka bean crumble and poached strawberries with basil

• Dark chocolate Guanaja 70% and red wine ganache, cocoa crumble and olive oil sorbet

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Menus

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• 3 courses menu 38€

• 4 courses menu 45€

• 6 courses menu 58€

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Food and beverage pairings

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• 4 glasses pairing (8cl) €28

• 6 glasses pairing (6cl) 38€