Amuse Bouche
Three small bites were a perfect starter for the experience.
On the right you see fried shrimps, lardo, and melon.
On the left: Crispy pillows with smoked eel, lardo, smoked quail egg yolk, dried caviar.
On the right: Cannelloni of tuna belly and trout caviar
Homemade bread, salted butter, tomato butter, grape seed oil
Golden truffle egg
The signature dish tasted just awesome
Gazpacho, olives, olive foam, beef tartare, lemon sorbet
The Menu
I. Rosace of goose liver with sheep's cheese, caramelized beechnuts and Madagascar pepper ice cream
II. Poached rock red mullet with "kaviari kristal" caviar, banana and cardamom riesling stock
III. Atlantic merluza “Caribbean inspired” with sea spinach, mint, dried papaya and roasted rice
IV. Grilled lobster from Saint-Malo in the shell with pork belly, capers and grapefruit bouillon
V. Saddle of venison from the Eifel, ragout, and offal croustillant on pickled pumpkin with ice cabbage salad and rooibos jus
VI. Roundel of Anna-Maria raspberries with rocket sorbet and soup
Cheese Plate
I finished with a great cheese selection.
Blackcurrant delice with elderflower
