Dishes of the week

 

1/° Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree.

2/° Roasted Beetroot and Pickled French Melon Salad.

3/° loup de mer, scallop, passe pierre, orange ,green asparagus.

4/° Gillardeau oyster poached and marinated raw, calf’s head, fennel, and salicorne. 

5/° Parsnip with Chamomile, Parsnip Cream with Anise, Black Garlic Pearls, Chia Seed Leafs & Red Cabbage Sauce.