5 COURSES
675
PAIRING OF 5 GLASSES OF WINE
550
Hamachi, plums, smoked soy, wasabi & sancho pepper
Cockles, ajo blanco, sherry & piment
Cod, chimichurri, yuzu cosho, morels, leeks, morels & oxidized wine
Cannelloni, confit rabbit, pine nuts & ceps
Black currant sorbet, cream, maple syrup, tuile & vanilla
SNACKS
Lucques olives
40
Gold selection caviar, creme fraiche 48%, raw shrimp & fried steam bun
285
Gillardeau oyster, lime kosho, green tabasco & kaffir lime
55
Gillardeau oyster, onion, madagascar pepper & mezcal
55
Deep fried gillardeau oyster, sichuan pepper, Japanese mayo & grapefruit
60
DISHES
Hamachi, plums, smoked soy, wasabi & sancho pepper
150
Cockles, ajo blanco, sherry & piment
165
Spätzle, corn, chanterelle ragu, truffle, parmigiano reggiano & black pepper
225
Cod, chimichurri, yuzu cosho, morels, leeks, morels & oxidized wine
235
Cannelloni, confit rabbit, pine nuts & ceps
275
Iberico tomahawk, potato puré, castelfranco & pepper sauce (2 persons)
575
Monkfish tail, tomato mostarda, kale & lobster bearnaise (2 persons)
650
DESSERTS & CHEESE
Canelé
50
Black currant sorbet, cream, maple syrup, tuile & vanilla
100
Chocolate sorbet, hazelnut, white chocolate cream & miso caramel
105
Pain perdu, brown butter ice cream & tamarind caramel
115
‘Frank’s ostemad’ - Tête de Moine, tomato jam, milk bread & lavender
110