




Our menu changes with the seasons and is therefore subject to daily variations. Chef Maxence works closely with carefully selected suppliers to source the finest seasonal ingredients, bringing the best products fresh to your plate.
Our chef's menu changes every month, inspired by the seasons and the freshest ingredients our trusted suppliers have to offer.
5 course menu
- Ceps and kombu dashi, kabocha pumpkin, sansho berry oil 1 st (amuse)
- Smoked beetroots tostada, goat yogurt, kumquat, citrus vinaigrette 2nd (starter)
- Nord sea squid, garden sorrel, turnips 3rd (fish course)
- VEG Roasted turnips and shallots, pear, gorgonzola, banyuls vinegar 3rd (fish course)
- Sweetbreads, celeriac mousseline, reduced spicy bisque, jus de veau. 4th (Main meat)
- VEG Roasted lobster mushroom and salsify, celeriac mousseline, jus. 4th (Main meat)
- Churros, black sesame, cajeta, vanilla ice cream 5th (Dessert)
À la carte
- Oyster
- Bread & Butter
- Olives
- Seabass sashimi tostada, kumquat, citrus vinaigrette
- Roasted turnips and shallots, pear, gorgonzola, pasilla chili
- Côte de bœuf (for 2 people)
- Contra crème brulée























