letter
“there is no modernity
without a good tradition”
TASTING MENU
The menu will be served with a tasting of bread, oil and butter.
Seasonal products are subject to change depending on the market and season.
At the diner's request, the menu can be adapted for allergies, intolerances or personal preferences.
Rabbit siu mai with "rabiosa" sauce, quail egg yolk and elderflower air.
Iodized razor clam and green tomato soup, Granny Smith apple, green asparagus, and samphire.
Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.
——————————————————————
Suckling pig jelly and terrine with vegetable emulsion, semi-dried tomatoes, vegetables and seasonal sprouts.
Braised white asparagus with wild bluefin tuna fricandó, pine nuts, piparras and chickweed.
Monkfish in toasted butter with tandoori masala sauce, wild garlic cream, lemongrass air, and snow peas.
Grilled suckling lamb with country sauce, Irish oyster, creamy onion and beer with pickled cucumber.
——————————————————————
Rhubarb sorbet with Sichuan pepper granita, ginger and mint crumble.
Miso egg-custard with bourbon vanilla ice cream, fried corn with chocolate and green shisho leaves infusion.
Petit fours.
Wine pairing price: €40
LUNCH MENU
midday from Tuesday to Friday, excluding holidays.
Some dishes may vary according to availability in the market.
SNACK
Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.
——————————————————————
STARTERS (1 to choose)
Fettuccine with mushroom emulsion, cilantro pesto, honey-confit artichokes, and chickweed.
either
Catalan peas with black cardamom sabayon and mint powder.
——————————————————————
MAIN COURSE (1 to choose)
Glazed ox cheek with potato parmentier, seasonal mushrooms, and snow peas.
(option in exchange for beef fillet with supplement +7€)
either
Fresh fish with tandoori masala sauce, parsnip and yuzu textures.
——————————————————————
DESSERT
Toasted Jerusalem artichoke ice cream, aerated chocolate mousse, red berries and vanilla.
A LA CARTE
Seasonal products and dishes are subject to change depending on the market and season.
SNACK
Glazed king oyster mushroom with beef marrow emulsion, carob and purple oxalis.26€
Braised white asparagus with wild bluefin tuna "fricandó", pine nuts, piparras and chickweed.26€
Shio koji squid with chanterelle and hazelnut stew, squid reduction, hazelnut air and wasabi.26€
FISH
Grilled turbot with hazelnut and chervil vinaigrette, fennel and chanterelles. 28€
Grilled wild sea bass with caffe paris emulsion, “noisette” cauliflower textures and yuzu.28€
Grilled red mullet with herb sauce, pickled onion petals, semi-dried tomatoes and raspberries. 28€
MEATS
Grilled suckling lamb with Irish oysters, creamy onion and beer, green olives, and pickled cucumber.29€
Aged beef tenderloin with pickled seasonal mushroom emulsion, glazed baby corn and potato parmentier.29€
Grilled pigeon with demi-glace, candied maitake, beetroot, potato emulsion and sumac.29€
DESSERTS
Toasted Jerusalem artichoke ice cream, aerated chocolate mousse, red berries and vanilla.13€
Raisin apple, tonka bean and kaffir lime.13€
Miso egg-custard with bourbon vanilla ice cream, fried corn with chocolate and green shisho leaves infusion.13€