Wild Sea Bass,
Fine marinated slices and garnished with Daikkon turnips / Granny Smith apples / avocado / Kombu seaweed.
Flavoured broth with katsuobushi, dill oil, Meyer lemon and souffléed rice.
Organic egg "Cocotte",
Crunchy Kintoa pork belly and velouté of root vegetables. Chicken liver toast and roséd Parisian mushrooms.
Wild Whitefish from Lake Leman,
Cooked "meunière" and Grenoble-style garnish; capers/croutons/lemon. Smooth spinach sauce and buckwheat crozet.
Traditionallly braised in Pinot Noir ; winter vegetables and Mezzani lunghi pasta "au gratin" with parmesan.
Selection of three cheeses with green salad, fig toast and apricot jelly.
Shortbread biscuit, Sicily lemon cream, italian meringue, marinated avocado and ricotta flavoured with limoncello.
Fresh herb sorbet
- - - PETITS FOURS- - -
3 courses : 45€