Marinated scallops
Sea urchin tongues / caviar pearls
Rose shaped open ravioli
Prickly artichokes / large langoustines
Haddock
Poached in a star anise butter / an olive oil linked broccoli purée / clementine sauce
Cedrat Sorbet
Floral gin from Grasse / with a hint of juniper
Hay braised whole black truffle
In a pastry / « jus court » / salt crusted celeriac
Cheeses
The Cheese plate
Matured by our Maître Fromager Monsieur Antony (Alsace)
30 € TTC supplement
Dessert
Piedmont hazelnuts fondant heart
Local lemons confit caramel / pralinated sorbet
250.00€TTC / Excluding drinks The cheese plate : 30 € TTC supplement Menu for the whole table Please feel free to communicate your food restrictions. TAXES AND SERVICE INCLUDED.
