CHAMPIGNON

Champignon Irish Coffee, Parsley Champignon Rose, Velvety Mushroom Emulsion, Colonnata Lard

SCALLOP AND FOIE GRAS

Lightly Warm Foie Gras and Scallop, Savoy Cabbage and Black Truffle Sauce, Basil

SEA URCHINS AND SEAWEED

Sea Urchins, Seaweed with Demi-Sel Butter and Lemon, Grapefruit infused with Lapsang Tea, Veal Bone Marrow, Poivrade Sauce

WHEAT VEILS

Turnip Tops with Anchovy Colatura, Sea-Scented Sauce, Chicken Jus with Vin Jaune, Pike Roe

RED MULLET

Cooked on the Skin, Fondant Celery, Lovage, Citrus Essence, Nebbiolo Sauce

BALTIC BLACK RIB-EYE

Charcoal-Grilled, Smoked Eel, Dulse Seaweed Emulsion, Crispy Iodized Rice, Beef Jus

PEAR

Pear Sfogliatella, Vanilla and Cinnamon Fontainebleau, Red Port Sauce

SELECTION OF THREE CHEESES

SELECTION OF FIVE CHEESES

WINE PAIRING

Selection of Six Glasses Curated by Our Sommelier