Five-course meal combining rich, sweet and savoury flavours: Cabbage stuffed with fresh cheese, shiso chutney and cracker; Beetroot tartare with smoked oil, white fruits and parmesan tuiles; Cauliflower tempura with miso, wild rice and almond milk emulsion; Fig & Lillet tiramisu; Citrus fruit and black tea fondant. Menu evolving with the seasons. Let's discuss it!

A bistronomic dinner in five stages to rediscover the classics of French gastronomy in a contemporary approach: French toast and white fish tartare with yuzu; Perfect egg, corn cream, miso emulsion, burnt corn and polenta tiles; Duck fillet with pomegranate molasses, sweet potato puree and beetroot condiment; Homemade chocolate profiteroles, vanilla and tonka bean; Mini pavlova with seasonal fruits. Menu evolving with the seasons. Let's discuss it!

A five-step dialogue between Asian and French culinary influences. Refined dishes, where gentle cooking, pickles and umami sauces are combined with simplicity: Onigiris with kimshi and Korean plum sauce; Carpaccio of sea bream, leche de tigre and spicy oil; Beef tataki, fondant vegetables and plum pickles; Steamed cake with black sesame, white chocolate ganache and citrus segments; Matcha financier. Menu evolving with the seasons. Let's discuss it!

A menu of five food and wine pairings for an intriguing and engaging evening, using organic and local products. Seasonal bespoke menu. Let's discuss it! Alternative alcohol-free creations available on request.