Prologue:
Belon.
Artichoke. Verjus. Apple. Shallot vinaigrette.
Mackerel.
Tomato. Garum. Nori.
Red prawn.
Soy milk (5 y.). Salted lemon. Kalamata olive.
Bread and butter.
“Sea salad”.*
Sardine. Bouchot. Cornichons.
N25 Kaluga Réserve caviar (6 months matured).*
Genmai rice. Yolk. Fig leaf oil.
Eel.*
Duck liver. Bonito. Apricot vinegar.
Norwegian scallop.*
Mountain cheese. Winter truffle. Radish.
Loch Duart salmon.
Fermented pepper. Txogitxu. Tarragon.
Langostino.*
Grapefruit. Cochayuyo. Cabbage.
or
Royal Pigeon.
Gute Graue. Seafood Toffee. Vine shoots.
Pineapple.*
Saffron. Almond.
Rose.*
Coconut. Cherry.
Epilogue.
8 courses: € 285,-
8 courses with pigeon: € 330,-
*7 courses: € 265,-
Cover: € 9,-
*subject to change
8 glasses
Aperitive-recommendation KRUG Grand Cuvée: € 56,-
Wine pairing 8 glasses: € 150,-
Wine pairing 7 glasses: € 135,-
Seabream. Pumpkin. Plum.
SIGNATURE DISH | € 49,-
Brandade. Caviar.
Eggplant. Sour potato. Black garlic.
SPECIAL | € 46,-
Fish soup. Root vegetables. Aioli.
Squash blossom. Carrot. Verjuice.
or
Loch Duart salmon. Bouchot mussel. Chicken-XO.
Peanut. Pear. Grenadine.
LUNCH 3 COURSES: € 69,- 4 COURSES: € 86,-
6 COURSES: € 184,-
DESSERT: € 20,- COVER: € 9,-
*subject to change