Eunoé

A revisit of a French classic consisting of a light puff pastry crust filled with mushrooms (porcini and eryngii). Served with a rich yellow wine sauce and celery purée. Crispy on the outside and creamy on the inside.

The fattiest and most prized part of the bluefin tuna, known for its melt-in-your-mouth texture comparable to Wagyu beef. The fish is accompanied by rich Italian cured pork belly and salsify. A dish with intense land and sea flavors.

Roasted game meat, flavorful and lean, served with a smooth purée and bold accompaniments like cocoa black pudding and anchovy. The Salmis sauce adds a rich, full-bodied depth to the dish.

A very traditional and complex gastronomic dish combining hare and duck, served with a powerful, dark sauce. It is a rich dish with pronounced game flavors, accompanied by celery purée to balance.

Tender beef fillet grilled over Binchotan charcoal, topped with pan-seared foie gras and coated in a truffle sauce (Rossini style). A luxurious, melt-in-your-mouth, and very aromatic dish.

A vegetarian plate highlighting barbecue-grilled seasonal vegetables for a smoky flavor. Accompanied by various sauces and condiments to vary tastes and textures.

Whole grilled white fish, served with small pasta (fregola), sweet shrimp, and fish roe. The yuzu sauce adds a Japanese citrus touch. Dish designed to be shared.

A crafted puff pastry pie filled with venison and foie gras, marinated in Cognac. Served warm with a rich sauce, it is a very gourmet and festive game dish to share.