The Menu

Tender leeks cooked en papillote, served with a slow-cooked egg, coated in a creamy beurre blanc and finished with green leek oil.

Nobashi shrimp ceviche, enhanced with citrus oil, creamy crushed avocado, fresh dill and crunchy radishes.

Beef cheek slowly confit for four hours, served with a fine celeriac brunoise, a rich jus and pickled mustard seeds.

Fresh salad served with avocado cream, homemade salmon gravlax and tart Granny Smith apple.

Hand-cut beef tartare with homemade chimichurri sauce and grated cured egg.

Cod loin served with glazed carrots and pearl onions, pea purée and Nantes-style sauce.

Beef Rossini served with brioche toast and homemade balsamic fig chutney.

Selection of seasonal cured meats served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Selection of seasonal cheeses served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Selection of seasonal cheeses and cured meats, served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Fresh strawberries with pastis and mint syrup, served with homemade vanilla ice cream.

Confit and caramelised apricots, burrata stracciatella and hibiscus gel.