Scallop steam, celery extraction and caviar grains
Brioche pike, mushroom extract thickened with coral
Suckling Aveyron lamb chops and filet, cookooning potatoes and caramelised onions, breaded breast of lamb salad
Black truffle spindle shaped crust, fleur de sel
Open from Tuesday to Sunday only for dinner.
Opening hours: 7.30pm to 10.30pm.
Opens Friday, December 11th, 2015. Closes Sunday, April 3rd, 2016.