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Brebis Espuma, roasted parsnips with black cherry jam and hazelnuts.

Duck heart in parsley deglazed with red wine, Comté cheese tuile and pangratatto

Butternut cream soup, bread tuile and garlic confit

Fish of the day, lemon yuzu beurre blanc and roasted fennel with honey

Risotto with oyster mushrooms in parsley, crushed hazelnuts

butcher's cut and beet purée, pan-fried oyster mushrooms in parsley and red wine sauce

Chocolate sponge cake soaked in kirsch syrup and black cherry jam

Lemon and shortbread cream, meringue tuile

Caramelized apple chetney with honey, ganache and speculos