Appetizers.

Shellfish soup flavoured with lemongrass, shredded gambas with candied tomatoes

Variations on the oyster: vegteal, fried and in an iodized bouillon with shiitakes

Glossy brill in squid ink, crunchy asparagus and mango vinegar emulsion

Pigeon in a chick pea and wasabi croûte, "grenailles" potatoes in a hazelnut cream gratin

Selection of cheeses.

Lychee and mango in coriander flavoured cevicce

Macaron piña colada style

Petits fours.

“WINE BY THE GLASS AS THE MENU UNFOLDS”
48 €

According to your menu, we will suggest several wines.