Beet Ravioli filled with caramelized red onion cream, baked beetroot in dough, goat cheese mousse, ginger gel

Roasted red peppers, walnut dressing, pickled dates, spicy tomato espuma, cow cheese snow, crackled chili peppers with caramel emulsion

Roasted carrot mosaic with citrus, carrot. Soup, carrot cream with berbere and garam masala, pickled carrots, carrot tuile, carrot olive oil

(Memory of my grandmother) Vegetarian ‘’Tarama’’ from cornmeal, cow cheese mousse, caramelised onion gel, honey-mustard popcorn, corn bread

Shrimps, green apple, bonito flakes mayo, radish blanket, chicken jus dressing

*(V) Spicy eggplant, mirin sauce with hibiscus, fried marinated tofu, pine tips butter

Glazed calf tongue, marinated beetroot with raspberry vinegar, horseradish mascarpone, long kampot pepper sauce

Potato croissant, Vichyssoise cream with mustard and Gruyère, caviar

Calamari in dashi with katsuobushi and dried shiitake mushrooms, calamari “Bolognese” with tomato paste, kimchi and sake, pink peppercorns

Sturgeon fillet, spicy white bean with petrohan sausage, saffron sauce with pastis and shrimps, crispy cauliflower, caviar

Steelhead trout, wrapped in puff pastry, wakame, pickled lotus, carrot sauce with ginger, coconut milk and Vermouth

Beef cheeks, potatoes with cream of hazelnuts, baked topinambur, dark beer sauce, root vegetables chips

Pork neck steak with caramel glaze, savoy cabbage confit with lardo, carrot cream, baby carrots, apple cider sauce with juniper berry

Prosciutto wrapped pheasant ballotine, portobello tartare with walnuts and tarragon, tonka bean butter with dried boletus, fermented honey mushroom sauce, black truffle

Reindeer fillet, cassava log with squid ink, parsnip puree, wild herb gel, demi-glace sauce / Served medium /

Celeriac and green apple stump, potato puree with black garlic and white chocolate, marinated mustard seeds, roasted chestnuts, lapsang souchong sauce, autumn leaves

Wild mushroom risotto, salsify, roasted Jerusalem artichoke, marinated shimeji, root vegetables chips

Buckwheat cake, covered in buckwheat popcorn, apple toffee glaze, apple pureè, sage ice cream, honey tuille

Maroccan cake with Ras-el-hanout, Fairy Floss, carrot cream, marinated apricots, tahini ice cream, white chocolate sauce

Chocolate cake with espresso, dark chocolate fondant, Port wine ganache, Chocolate cookie, apricot gel, salted caramel ice cream

Pine cremeux, wrapped in white chocolate, liquid centre with basil in blackberry chocolate, shortbread cookie, blackberry sorbet, mini meringue kisses with blackberry powder