Starter/Main course/Dessert 44


Gravlax of trout, crème fraîche, trout roe and fennel
or
Burrata, peas, anchovies and olives
or
Asparagus, croutons, lardo di Colonnata, wild garlic and hazelnut pesto

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Charolais beef tartar, pommes gaufrettes and green salad
or
Low-temperature skrei, vegetable flan, spinach, house ricotta and green curry emulsion
or
Marinated octopus, piquillo coulis, ratte potatoes, piperade, vierge en fraîcheur
or
Iberian pluma, artichoke purée, zucchini and chimichurri

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As an alternative to dessert or as a supplement (7€)
Demi Saint Marcellin and/or
Cottage cheese and/or
Cottage cheese, coulis and/or full cream

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Lime, mint and ginger beer
or
Strawberry Clery, lemon balm, olive oil
or
Tonka bean crème brûlée
or
Pistachio and Caribbean chocolate 66% finger