March 2020 - L'hiver

8 acts 358
Wine flight 245

NATURE & DÉCOUVERTE…

Grignotages

CHARRED AVOCADO · Nashi pear & celery | Vadouvan spices | Coriander

‘PROMENADE À SINGAPOUR’ · Bouquet d’herbes | Kyoto shio kombu | Pickled tomatoes

HEIRLOOM BEETROOT VARIATION · Salt-baked beetroot | Stracciatella ‘Artigiana’ | Honey

* ROSEMARY SMOKED ORGANIC EGG · Smoked potato syphon | Buckwheat | Meunière

TROMBETTA ZUCCHINI COMPOSITION · Aubergine | Basil | Aïoli

MISO GLAZED ENDIVE · Saké butter | Nasturtium | Yuzu

RED KURI SQUASH AGNOLOTTI · 40 months parmesan | Black trumpets | Tuber Melanosporum

HONEY ˑ Balinese chocolate | Buckwheat “Diplomate” | Pecan nuts

Douceurs

UNPASTEURIZED ARTISAN CHEESE

& CONDIMENTS
(38 supplement)
 March 2020 - L'hiver

8 acts 358
Wine flight 245

- PRODUIT D’EXCEPTION -
TERRE & MER… “Périgord Black Truffle“
Tuber Melanosporum

OITA EGG
Jerusalem artichoke
Chanterelles
Hazelnut
* Supplement 68

Grignotages

MARUKYO UNI · Spot prawn tartare | Mussel cloud | Kristal caviar

TRONDHEIM BAY SCALLOP · Horseradish | Dill | Sago & seaweed crackers

HEIRLOOM BEETROOT VARIATION · Salt-baked beetroot | Stracciatella ‘Artigiana’ | Honey

* ROSEMARY SMOKED ORGANIC EGG · Smoked potato syphon | Chorizo Iberico | Meunière

BOUILLON ‘PAYSAN’ · Foie gras | Abalone | Shitake

BBQ KINKI · Squid ‘a la plancha’ | Iranian saffron | Rutabaga

KAMPOT PEPPER CRUSTED PIGEON · Confit leg | Liver parfait | Black garlic

YUZU T’ART · Sablé Breton | Shiso | Basil

Douceurs

Chef Owner: Julien Royer

General Manager: Steven Mason
Head Sommelier: Vincent Tan