A Bistronomic restaurant offering a refined, creative and daring cuisine.

• VEGETABLES
  PEARL BARLEY RISOTTO, Vegetable Parmesan, carrot tapenade with cumin, cooked and raw vegetables and roots, cep mushrooms vinaigrette, grinded chestnut, herbs oil

• LANGOUSTINE
  Langoustine nems with coriander, julienne of crunchy vegetables, buckwheat noodles with wakame and enoki, shimeji mushroom with sesame oil, fine shellfish broth Thai style
• PIKE PERCH
  Quick smoked pike-perch steak, spinach shoots and roots, mushroom duxelles with Burgundy snails, saffron gnocchi, fine watercress velouté finished with hazelnut butter
• LAND AND SEA
  Lightly seared scallops, roasted parsnip and salsify purée, cube of confit free-range pork breast, seasonal mushrooms and truffle, full-bodied juice Burgundy style
• MONKFISH
  Roasted monkfish with half-salt butter, variation of carrots with citrus fruits, chestnuts, Iberian chorizo Bellota, steamed Beluga lentils and country bacon, full-bodied juice with Jura wine
• SEA BASS STEAK ROASTED WITH SEAWEED BUTTER
  Fine vegetable ravioli with celeriac, mushrooms, spinach, pine nuts, parsnip gnocchi, pearled white butter with Champagne

At your convenience
- Potato churros with almonds
- Homemade mushroom ravioli with foie gras
- Fregola Sarda flavoured with Tartufata and matured mountain Tomme cheese

• ROE DEER VENISON
  Confit of venison shank glazed with fir tree honey, homemade muesli, chestnut spaetzle, forgotten roots glazed with porcini mushroom butter, seasonal mushrooms, Grand Veneur sauce
• PIGEON
  Roasted pigeon in a cereal crust, leg of pigeon patty with cabbage and foie gras, salsify carbonara with
  Colonnata bacon, carrot purée with rosemary honey, trumpet mushrooms, truffled pigeon juice
• VEAL
  Roasted veal in morel mushroom breadcrumbs, variation of butternut and squash, celery confit, venere rice croquettes, veal juice with foie grasl
• BEEF
  Beef filet Rossini, pressed celeriac, potato and truffle, parsnips in different textures, autumn vegetables, salted hazelnut praline, Périgourdine sauce

At your convenience
- Potato churros with almonds
- Homemade mushroom ravioli with foie gras
- Fregola Sarda flavoured with Tartufata and matured mountain Tomme cheese

• PLATE OF RIPENED CHEESES

• HAZELNUT CHOCOLATE SAINT HONORÉ
  Chocolate puff pastry and cracker, light vanilla and hazelnut praline cream, Valhrona Azelia Namelaka chocolate cream
• COCONUT
  Light coconut mousse, exotic rum baba and mango compote, cocoa crumble
• PERSIMMON AND GINGERBREAD
  Ginger shortbread, pan-fried persimmon, tuile wafer, sheep's cottage cheese granita
• COFFEE AND BUTTERNUT
  Poached butternut with five peppercorns, coffee foam, coffee flavored white ice cream
• CHILDHOOD GLUTTONY
  French toast style brioche, roasted sliced apple with semi-salted butter, cinnamon ice parfait, citrus cream and salted butter caramel gel
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Chestnut • Pear • Mirabelle plum • Lemon