Simply marinated, caviar from La Maison Calvisius, smoked ricotta, acidic cucumber.
Like gravelax, vegetables like a "cervelle de canut", coriander milk ans salmon eggs.
Roasts, served with a tangy tartare of Paris mushrooms and shiitakés, beetroot vinaigrette.
Cooked 45 minutes, pan-fried with mushrooms and snails,tomato confit, garlic and parsley emulsion.
Veal, Pork and Duck, tangy rhubarb, morello cherry vinaigrette.
Smoked and lacquer eel, early porcini mushrooms , roasted leeks.
Crusty veal Head, "ravigote sauce".
Grilled black pudding from Ospitam "house", pea puree, smoked piquillos condiment and meat juice.
Confit shoulder, gnocchi and roasted vegetables, lemon condiment and lamb juice.
Roasted chuck ,vitello tonnato condiment, mushrooms and mashed patato, veal juice and bergamot.
Roast with fennel, pan-fried breadcrumbs, tangy condiment and grilled fennel juice.
Simply roasted on a plancha, sauted chaterelles, grilled artichokes, barigoule and verbena juice.
Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.
Declination, of the cheese factory of Trois Jean.
Whole of Mere Richard.
In a pastry choux, caramelized hazelnuts and hazelnut ice cream.
Around the raspberry, pistachio chantilly and raspberry sorbet.
Chocolate ganache, streusel, tile and cocoa sorbet, chocolate sauce with wisky tourbé.
Poached in verbena, biscuit and white peach sorbet.