ENTREES
 

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.

Or

Organic egg "Cocotte",

Crunchy Kintoa pork belly and velouté of root vegetables. Chicken liver toast and roséd Parisian mushrooms.

 

 

MAINS
 

Wild Whitefish from Lake Leman,

Cooked "meunière"  and Grenoble-style garnish; capers/croutons/lemon. Smooth spinach sauce and buckwheat crozet.

Or

Ox Cheek,

Traditionallly braised in Pinot Noir ; winter vegetables and Mezzani lunghi pasta "au gratin" with parmesan.

 

DESSERTS

 

Ripened cheeses,

Selection of three cheeses with green salad, fig toast and apricot jelly.

Or

Lemon Pie,

Shortbread biscuit, Sicily lemon cream, italian meringue, marinated avocado and ricotta flavoured with limoncello.
Fresh herb sorbet

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€