Albacore tuna, turnips, citrusy herbs

Chard Tacos, shrimps, hempseed

Almond cappelletti, tomatoes, perilla and anchovies

Grey mullet, beurre blanc, shallot, valerian, mint

Peach and vervain mille-feuille

Our menu can change weekly based on seasonal ingredients

Raw sea bream, apricot, thyme, cashew and razor clam

Mackerel, cucumber, kefir, yuzu and basil

Spaghetti, green tomatoes, tiger prawns, juniper

Wormwood butter ravioli, pine nuts and bitter herbs

Aubergine, black garlic, mushrooms, parsley, black truffle

Turbot, asparagus, tarragon, hemp

Herbs crepe suzette

Our menu can change weekly based on seasonal ingredients

9 courses, chosen daily by our Chef, that describe our idea of avant-gard