Lunch

AMUSE BOUCHE
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HADDOCK
As a ballotine glazed with a mushroom cream, sorrel salad and fennel seeds,
Pickles of black trumpets
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PRAWN
In a ravioli, perfumed with Timut pepper and spring onion, Wakame algae tempura,
Basil/lime broth

Or

BEEF*
The cheek shredded in a “tournedos”, tarragon and turnip, thin leaf of cabbage,
Carrot puree, aromatic juice
* French Origin
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BLACKCURRANT
Creamy and as a coulis, crispy caramel, almond Arborio rice,
Blackcurrant sorbet