Discover an exclusive tasting dedicated to meat, the absolute protagonist of every course.Only fresh products, selected from sustainable farms: prime cuts of beef, veal, lamb and pork, processed with exceptional techniques. From dry-aged maturation to sous-vide cooking, from slow smoking to reverse barbecue, every bite enhances natural textures, juices and aromas. A sensory journey for refined palates, where raw ingredients meet artisan mastery.

Immerse yourself in an exclusive tasting of only fish, fresh from the sea. Raw bluefin tuna tartare with yuzu, steamed red prawns with seaweed, cold-smoked amberjack, miso-marinated and grilled mackerel. Refined techniques: molecular ceviche, low-temperature sous-vide cooking, drying for intense umami. Each dish enhances purity, flavour and velvety textures. A tribute to sustainable fishing, for palates seeking ocean elegance.

An 8-course symphony in a temple of elegance. Excellent raw materials – truffles, caviar – dance with avant-garde techniques: spherification, fermentation, steaming of herbs.Each dish is a painting: blue lobster in smoked shellfish broth, pigeon in two services with vin santo reduction. Impeccable service, quiet room, rare wine pairings.A total experience, where taste, sight and emotion come together in pure culinary art

Gourmet sushi menu: 12 nigiri and signature omakase with wild fish from Tsukiji and Hokkaido. 7-day aged otoro nigiri, smoked dashi-marinated ikura, creamy uni on bamboo-steamed Koshihikari rice.Techniques: binchotan torching, kelp aging, millimeter-precise hand cuts.Roll signature with seared wagyu and black truffle. Sake pairing from micro-batches. Japanese purity elevated to contemporary luxury, in a ritual of precision and umami

Super gourmet Sea and Mountains Menu: 10 courses that combine the abyss and the summit. Gillardeau oyster with mountain pine jelly; seared scallop on porcini mushroom cream; blue lobster in shellfish bisque and Alba white truffle; A5 wagyu with red prawns and a yellow wine reduction.Techniques: sous-vide, cold smoking, mountain broth spherification.Wild fish and noble meats blend in umami harmonies. Pairing alpine and marine wines. Fusion elegance, where land and sea become poetry.