Compressed cucumber with citrus and anise, cashew and anchovy cream, pickled zucchini, caviar

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

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

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

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

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

Potato croissant, Vichyssoise cream with mustard and Gruyère, caviar

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

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

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