Sea urchin with yuzu juice, Dashi boullion, grains of mustard and borago flower.
Served with a shot of horseradish vodka.
Chanterelle chips with homemade goat cheese, radish and sprouts of mizun.
Smoked chir with red cabbage puree, mussel sauce and yellow violet petals. Served with a glass of 2013 Riesling Konigsbach trocken, A.Christmann, Pfalz.
Heart of veal with couscous, baked bell peppers, green onion and demiglas sauce.
Stewed goat meat with zucchini and eggplant, mashed potatoes and schisandra sauce.Served with a glass of 2015 Bourgueil «Le Pied de la Butte», Domaine de la Butte, Loire
Savoury venison with pumpkin gratin, beetroot in raspberry vinegar and sprouts of peas.
Creme brulee with sherry and chestnut ice cream. Served with Adonis cocktail.