Beef tartare seasoned with smoked salt from Guérande, cream of goat cheese with horseradish, pickled mustard seeds, roasted hazelnuts, and a coulis of tarragon

Smoked herring fillets served with a sweet mayonnaise of hazelnut butter and dill, pickled vegetable salad, shoestring potatoes, lingonberries and a light “snow” of horseradish

Tender octopus tentacle cooked with parsley, coulis of zucchini with basil and olive oil, and crispy risotto flavored with a homemade seafood bisque

Our famous molecular egg cooked at 64°C served with roasted green asparagus, morel mushrooms, our “risotto” of celery root with aged Parmesan cheese, and an..

Creamy burrata served on a Sicilian caponata of eggplant, tomatoes, and Taggiasca olives; served with lemon marmalade, fried capers, and toasted wholegrain bread