Menu

Tanqueray Gin and Juniper cured salmon, lemon goat cheese, herbs de Provence jam.

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Chicken liver and cognac mousse, black walnut confiture, beetroot crostini.

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Pastis marinated mussels, special Romesco.

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Scallop ceviche, strawberries, cucumber, lime.

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Crispy fried green olives filled with st.Maure cheese and herbs.

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Grilled tiny baby zucchinis, orange tapenade, pecorino Romano.

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Beluga lentils, Ricotta salata, special cherry tomatoes, baby arugula, pickled meyer lemon citronette.

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Beef filet tartare “Laos” – tapioca pearls, handmade black chili sauce, fragrant herbs, fried shallots, in shrimp chips.

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Sliced duck breast on little French toasts, violet gelée.

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Porcini duxelles, bruschetta, mascarpone, truffle oil.

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Desserts: White chocolate truffle with st.Germaine elderflower liqueur. Matcha green tea latte with Jasmine Chantilly.

הירשמו לניוזלטר

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