Lopin

Egg cooked at low temperature (63°C) for a perfect texture. Served with a creamy Comté cheese sauce, parsley root, and a Port sauce.

Grilled white asparagus served with a tangy mandarin hollandaise sauce and fresh cheese (brousse). A fresh and flavorful seasonal dish.

Very tender raw beef (tartare or carpaccio style), served with purslane and a black pepper sauce. Melting texture in the mouth.

Small shellfish sautéed with Thai basil. The white butter sauce is enhanced by kalamansi vinegar, a small aromatic citrus.

Breaded and fried croquettes filled with a mixture of porcini mushrooms and truffle. Crispy on the outside and soft on the inside.

Rustic country pâté prepared with Bigorre black pork, a French pork breed renowned for its quality. Served cold.

A selection of aged cheeses. Ideal for sharing or to finish the meal.

Rich chocolate cake with a molten center. Accompanied by candied kumquats to add a touch of acidity and freshness.