Cassolette of forgotten vegetables, braised with leek bouillon from Patrice Tiron, vinaigrette lightly truffle flavored with slivers of Alba white truffle
Soft boiled hen’s egg, served with a cream of morel soup and bear garlic flavored emulsion
Sea bass and prawns, potatoes risotto with lemon confit and cockles, Chorizo twigs swiftly sautéed
Filet of turbot, smoked with pine needles, served with a cream of celery and white Alba truffle, yellow wine sauce
Veal shank, crumble style with cashew nuts, eggplant caviar and green peas with grison dried beef, spiced juice
5 courses dinner menu at 95 € (drinks excluded).
"A la carte" from 25 € to 90 €.
7.00pm to 11.00pm.
Last order: 10.30pm.