Menu available from november 02 to november 28.
Sashimi of fresh cod with black-radish, marinated celery, bunch tomatoes and a cream of granny smith apple
Soup of parsley root with a vadouvan oil and crumble of chestnut
Porterhouse steak of venison with seasonal vegetables and glaced chantenay carrot, “fine champagne” sauce and a puree of sweet potato
“Gieser Wildeman” pear served with a caramel parfait, crumble and mascarpone cream