BEEFSTEAK TOMATO

SLIGHTLY CONFITED
CREAMY BURRATA FLAVOURED WITH KORARIMA
SAUCE VIERGE OF PINE NUTS AND WHITE PEACH

BERLINGOT WITH FARMHOUSE CAMEMBER

DASHI INFUSED WITH GARDEN SAGE, LEMON BALM
AND GERANIUM ROSAT, TROMBETTA COURGETTE

GRAFFITI AUBERGINE

VEIL OF RED PEPPER, AUBERGINE & BLACK GARLIC CAVIAR
FIR BUD SABAYON WITH MINT

MEDITERRANEAN OCTOPUS

GRILLED AND SMOKED ON THE JAPANESE BARBECUE
PISTACHIO AND CORIANDER CONDIMENT

NORMANDY VEAL CHOP

MARINATED IN GEDEO COFFEE AND LOVAGE
MINI SWISS CHARD AND RHUBARB WITH ORANGE BLOSSOM

GOURMET BREAK + 16 euros

DRÔME PICODON CHEESE

AND IVORY CHOCOLATE

MARA DES BOIS STRAWBERRY

LIGHT CREAM WITH MEXICAN TARRAGON
STRAWBERRY SORBET, PINK PEPPER GIN AND GALANGA

ORANGERED APRICOT

WITH HEATHER HONEY
LIGHT GANACHE WITH BASIL AND APRICOT SORBET

RHÔNE IN THE SPOTLIGHT

7 SEQUENCES

165 euros

FOOD-DRINK PAIRING

(alcohol-free) – 75 euros

FOOD-DRINK PAIRING

125 euros