Some starters


in kataifi pastry with creamy foie sauce
marinated in yuzu, avocado cannelloni, tomate and crunchy corn
almonds, grapes gelee and thyme ice cream

Some main dishes


with parsley and Parmesan cheese, truffle parmentier and horns of plenty
soft wheat with ras el hanout, black garlic and eggplant puree
with yuzu sauce, potatoes in vainilla and carrots & ginger puree

Some desserts


raspberries, almonds, chocolate pop rocks and maracuya ice cream
with red fruits marinated in Licor 43 and raspberries powder
with pear in Riesling and cinnamon ice cream