Amuse-Bouche
Mushroom royale, morel cream, black garlic
Starter
Foie gras raviolo, Jerusalem artichoke and chicory
Interlude
Bernache granita, roasted chestnut
Les Embruns
Seared scallops, creamy risotto, baby spinach with brown butter
Retour à la Ferme
Seared scallops, creamy risotto, baby spinach with brown butter
Cheese
Sainte-Maure-de-Touraine cloud, goat nougat, Chenin condiment, pollen from our hives
Dessert
Araguani chocolate, shiso, caraway
