Drinks Experience In 5 Steps
Elderflower
A refreshing blend of meadow honey sorbet, elderflower, hydromiel, and grappa, inspired by the flavors of Normandy.
Shiso
This refreshing apéritif combines purple shiso, rose, raspberry sake, and rosé wine.
Kombu
This drink from Brittany features a blend of kombu-infused spirit, savory dashi, and Corsican cédrat eau de vie.
Hay
This refreshing drink features a blend of hay-infused soda, grass-based spirit, and citrus leaf vermouth, highlighted by the aromatic scent of sweet vernal grass.
Strawberry
This drink features a blend of strawberry ice wine and geranium soda, topped with a rich cream finish.
Menu Carte Blanche In 6 Steps - Bar Snacks Course
Fermented wild mushroom chips & vegetable trim "ranch"
Crispy, fermented wild mushroom chips served with a savory dipping sauce made from vegetable trimmings.
Chicken liver parfait, strawberry & buttermilk scone
A smooth chicken liver pâté served with a fresh strawberry compote and a warm buttermilk scone.
Monkfish cheek tempura & fermented asparagus tartare
Crispy, deep-fried monkfish cheeks served with a finely chopped tartare of fermented asparagus.
Bread & Butter
A selection of house-made bread served with artisanal butter.
Tomato
A refreshing starter featuring marinated tomatoes and crisp cucumber, accented with aromatic shiso leaves.
Cod
Slow-cooked cod served with a savory herb-infused hollandaise sauce and a light mussel-flavored foam.
Poularde
Tender breast of Chalosse hen served with new potatoes and a rich, savory tonkotsu-style sauce.
Dessert
This dessert features a hay and whey-infused ice cream sandwich served with rhubarb compote and whipped fromage blanc.
Petit Four
A petit four is a small, bite-sized confectionery typically served as a delicate sweet treat.