Animal broth, smoked pigeon toast prepared as a tartare, preserved celeriac, ‘’lard’’ and black truffle
Pike fillet roasted with a peppered bone marrow, ‘’vin Jaune’’
Precious piece of Wagyu beef cooked on the fire
Crispy “fuseau” with caramel and chocolate, Alba white truffle with pure sea salt
Open from Tuesday to Sunday only for dinner.
Opening hours: 7.30pm to 10.30pm.
Opens Friday, December 15th, 2017. Closes Saturday, March 31st, 2018.