• Creamy salad of San Marzano tomatoes, cucumber
  and coriander with dill-crème fraîche
• Tartar of smoked eel
  with Granny Smith and horseradish
• Marinated Lisette mackerel with may turnip
  and apple-coriander-vinaigrette
• Emincé of dorado
  and celery, cream of avocado and lemon-pepper
• Poached Onsen egg with salad of yellow beans
  and radish lobster-jus
• Velouté of white asparagus with pan fried prawn

• Fillet of red mullet with mashed potatoes Provençal style
  and saffron-shellfish-jus
• Fried plaice with Waldorf-salad and walnut remolade
• Char-grilled Bresse quail with salad of beans
  raspberry and Argan oil
• Grilled Dorado with Persian date-rice Ayran of cardamom
  and coriander
• Ragout of chipirons with mashed peas
• Grilled Yellow fin mackerel with Escabèche vegetables

• Pineapple with bretonian butter caramel and vanilla ice cream
• Preserved pear with lukewarm chocolate- mousseline and clove
• Gugelhupf drenched in a sweet and sour pear-aceto
  balsamico with chestnut and sour cream of vanilla
• Chilled consommé of plums with curd cheese
  malt meringue and sherbet of litchies

1 Course 24 Euro l 2 Courses 35 Euro l 3 Courses 47 Euro

All prices VAT and service included.