The Chef and his team draw their inspiration and design their dishes from nature’s very own generous and abundant offering each and every season: they give pride of place to seasonal products, renowned for their outstanding quality, whether organic, local, from near or afar. Motivated by the desire to please and unveil new taste experiences, the Chef constantly innovates with vegetables, meat and fish, revamping certain products, working with talent and audacity to titillate and treat our taste buds!
The Menu
Amuse-bouche
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Le carpaccio et le tartare de Saint Jacques Normandes mariées au céleri et à la truffe Mélanosporum, une vinaigrette d’échalotes confites plusieurs heures
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Le homard entièrement décortiqué et nappé d’un beurre au citron vert, les pinces en beignets
et les coudes en embeurrée de racines de persil, Bretzel maison
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Le pigeon de chez M. Thierry Laurent cuit à basse température, les cuisses en tempura, risotto de Fregola Sarda façon paëlla, zephir d’huile pimentée de la maison Pensato
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Une découverte autour du citron jaune et noir Bio en différentes textures
Prices
1-5 People: 110 EUR per person
6-9 People: 100 EUR per person
10-15 People: 90 EUR per person
15+ People: 85 EUR per person
Provided by the restaurant
 Plates |  Pans |  Serving |  Washing Up |
Needed from you
 Cutlery |  Owen |  Stove |  Fridge |
