MENU

Prologue.

Bread and Butter of roasted onions.

Gillardeau oyster.* Pear. Artichoke. Estragon Anglaise.

Sardine. Mussel remoulade. Beer radish.

Iced Amalfi lemon. * Caviar. Fermented rice. Brown butter.

Red prawn. * À la crème. Bouillon Noisette. Grapefruit. Cochayuyo.

Pike perch. * Black Salsify. Anchovies. Vin jaune.

Dry-aged salmon trout.* Eel. Salted plum. Sauce Albufeira.

Saddle of venison. Grape. Seafood Toffee. Mustard shoots.

Apricot. Greek mountain tea. Saffron. *
Strawberry. Coconut. Rose. *

Epilogue.

9 courses: € 350,-
8 courses with Venison: 330,-
8 courses with Salmon trout: 285,-
7 courses without Salmon trout: 265,-*
7 courses with Venison: 310,-*

Mountain cheese (12 months).
Apple. PISTACHIO. PARSLEY. | 24,–

*The 7-course menu is available on Monday and Thursday evenings, as well as Friday and Saturday lunchtimes.

pairing

Aperitive-recommendation KRUG Grand Cuvée: € 59,-

Wine pairing
7 glasses 135 | 8 glasses 150 | 9 glasses 165

Alcohol free pairing
7 glasses 90 | 8 glasses 105 | 9 glasses 120

Champagne pairing
7 glasses 200 | 8 glasses 225 | 9 glasses 250