Small appetizers

Baked curry prawn croustillant in kataifi dough

2.5 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

4.5 each

Cold starters

Frothy goat cream cheese | black nuts | beetroot | grappa grapes

17

Tandoori galeeny | dried plum | hummus | coriander | broccoli

19

Tuna carpaccio | teriyaki vinaigrette | sesame cucumber | mango-pepper-mayonnaise

20

with imperial caviar

60

Warm starters | soups

Chestnut cream soup | Périgord truffle | goose liver royale | croutons | sot-ly-laisse

16

Mediterranean seafood salad | lime vinaigrette | olive | tomato | pine nuts

19

Pumpkin ‘Schupfnudeln’ (finger-shaped potato dumplings) | chestnuts | broccoli | truffle foam

17 | 27

Main courses

veal tenderloin wrapped up with bacon| pumpkin ‘Schupfnudeln’ | black trumpet mushrooms | sugar peas

38

Atlantic anglerfish | curry pointed cabbage | hand rolled couscous | shiitake | coconut foam

33