L’Iode
Pearl-like langoustine, Vouvray and saffron sabayon
Volière
Perfect egg, hay cream, gentian condiment
Peigne de la Mer
Lightly seared scallops, Jerusalem artichoke, hazelnuts and burnt bread cream
Légèreté
Champagne and finger lime freshness
Les Embruns
Confit sturgeon, Baeri caviar, oca from Peru, lovage condiment
Persillage
Matured Bazas Wagyu with juniper, smoked chanterelles, sweet onion, airy potato purée, mirror sauce
La ferme
Flambé Vacherin with Chartreuse, grape condiment and salted walnut
Texture
Kalamansi, bergamot, Buddha’s hand
