Dandelion

Dried and aged pork charcuterie, cut into thin slices. Tender texture and a slightly salty and peppery flavor. Perfect to start the meal.

Fresh bite served in a lettuce leaf, topped with bonito (fish) and a Nam Jin sauce with Thai flavors (spicy, sour, and sweet). Crispy and light.

Marinated raw fish served with a creamy burrata heart (stracciatella) and an oil flavored with Vadouvan spices (French curry). Melting texture and a mix of milky and spicy flavors.

Sardines prepared with a savory glaze, accompanied by spinach and a sunflower seed condiment inspired by prik pao (chili paste). Rich and iodized taste.

Seasonal white asparagus topped with a satay (peanut) sauce enriched with shrimp and enhanced with lemon. A creamy and tangy surf-and-turf combination.

Spring green vegetables (peas and broad beans) served with shavings of dried and smoked bonito. Fresh vegetal flavor enhanced by smoky and umami notes.

Noble veal offal grilled over embers, crispy outside and melting inside. Accompanied by a Provençal sauce with anchovy and garlic. Rich and powerful in taste.

Fine white fish fillet, served with sorrel for a tangy touch and fragrant acacia flowers. A delicate and floral dish.

Quality roasted poultry served with a creamy béarnaise sauce and a golden potato pancake (hashbrown). A gourmet and comforting dish.

Fresh shell-shaped pasta, served with a Jura yellow wine sauce (nut aromas) and baby artichokes. Woody and refined flavors.

Selection of various aged cheeses. To be enjoyed with bread at the end of the meal.

Pastry made of choux pastry filled with a light vanilla and orange blossom cream, sprinkled with pearl sugar. A sweet and airy dessert.

Iced dessert with a mousse-like texture, enhanced with crunchy nuts and red fruits (rhubarb, strawberry). Fresh, creamy, and tangy.