AT

A dish highlighting leeks, likely confit or roasted, accompanied by a brown butter sauce. Offers rich, nutty flavors and a melt-in-your-mouth texture.

Beef served with Jerusalem artichokes (root vegetable with a taste close to artichoke) and hay infusion or smoking. A combination with earthy and rustic notes.

Fine spider crab meat (crustacean) combined with the sweetness of carrot and the warm, vanilla notes of tonka bean.

Delicate yellowtail fish, enhanced by the lemony freshness of lemon balm and the fruity acidity of kumquat.

Scallops served with romanesco broccoli and turnip greens (cima di rapa). A balance between marine sweetness and a slight vegetal bitterness.

Venison (game) from the Hauts-de-France region, served with tuberous chervil (sweet root) and enhanced by yuzu kosho, a spicy and lemony Japanese condiment.

An apple-focused dessert, flavored with lemon thyme for an herbaceous and fresh note at the end of the meal.

Set menu offered for lunch. The exact composition generally depends on the chef's selection or the daily specials.

Selection of wines by the glass specifically chosen to accompany the dishes on the tasting menu.

Filtered water on-site, served still or sparkling according to your preference.