4 course tasting menu
changes every month
menu price 9500ft
natural wine pairing 8500ft
May
wild garlic butter and bread
veal tartare, truffle, dijon mustard, aged hard cheese
3950ft
white asparagus in butter sauce, lemon, burgundy snails, parsley
3750ft
rabbit leg confit and deep fried loin, carrot cream, white wine sauce
5250ft
rhubarb, vanilla, yoghurt, strawberry, honey
2450ft
service 12,5%