LE GRAND CHEF

• Loup de Mer, marinated
  Limequat & avocado, couscous
• Saint Pierre (breton) & Pulpo
  cabbage turnip and yuzu
• Carabineros (soft cooked)
  sea fennel, strawberry spicy
• Fricassee from Bresse chicken façon de la vie
  asparagus, pea, rice (cross & crème)
• Saddle from venison, soft cooked
  turnip, grapefruit, chanterelle
  smoked goose liver crème
• Taleggio chesse, PX water melon
  black olive, potato (aspic and cross)
  
• Rhubarb confit & raw
  lemon as crème
  sake, tarragon

        Set Menu: ? 198
        with wine: ? 285