Heart of plain salmon and spices

Tamara cream with Tobiko eggs
Crispy German wheat with seaweed

Duo of cauliflowers with rémoulade sauce, Gretz mustard

Vegetables pickles

Duck foie gras with Beaumes de Venise

Mango chutney with dried grapes

Winter

Stewed seasonal fruits & vegetables

Served warm in a vinaigrette
Beetroot espuma with spices

Salmon / Squid rings

Riso with butternut and seaweed tartare

Herbs butter / parsnip crisps

Fillet of sea bream

Roasted, Glazed with spices / Crunchy fennel

Chicory / Buttered leeks
Bacon bits and lobster stew sauce

Rump of veal

Cooked in low temperature &roasted
Ratte mashed potatoes

Veal juice with Gretz mustard / Vitelotte crips

Free range chicken breast

Oyster Mushrooms fricassee

Chinese cabbage and young carrots
Albufera sauce

Praline biscuit

Biscuit and hazelnut cream

Shortbread and passion whipped cream

Fresh fruit minestrone

Mango sorbet

Vanilla Panna cotta

Earl-Grey jelly
crumble and vanilla mousse