Menu's

Bone marrow, parsley, crispy bread and sea salt

Thin tart inspired by the Nice speciality with anchovy, olives and onion

Pressed beef tongue Louis Vins, egg and mustard sauce

Charcoal shortbread, smoked eel, creamy avocado and crunchy vegetable pickles

Langoustine ravioli, lemon citron condiment, black leeks, and aniseed bisque

Foie gras with homemade gingerbread, apple chutney and crispy bread

Poached white asparagus, seasoned with Argentinian herb sauce, perfect egg, and tarragon foam

Free-range chicken supreme stuffed with Burgundy snails, aged Parmesan risotto and chicken broth whipped with parsley butter

Slow-cooked beef, potato cake, grilled carrots and mustard sabayon

Seared cod, creamy sweet potato, braised Brussels sprouts, lemon black garlic condiment and smoked white butter sauce

Scallops in herb crust, seasonal mushroom cannelloni, watercress emulsion and crispy wafer

Mature cheeses - small plate

jam and green salad with nut oil

Mature cheeses - large plate

jam and green salad with nut oil

Milk chocolate and peanut like a tartlet

Almond crisp with rose whipped cream, and grapefruit jelly

Fresh pineapple, shortbread, and caramel salt and Timut pepper cream