AntipastiRacinesRoots vegetables – Potatoes - Black truffle38.00 FrsSaint JacquesSnacked scallop – Parsnip cream – Noto almond and Vin santo sauce42.00 FrsVitelloVeal Tartare – Marinated chanterelles and sabayon – Smoked fish juice44.00 Frs
Primi piattiPlin RavioliRavioli del plin stuffed with pheasant- Parmesan – Salmis sauce42.00 FrsRisotto topinambourRisotto Cascina Veneria – Robiola di Roccaverano – Variation of topinambour40.00 FrsCourge potimarronBottoni stuffed with squash – Piemont hazelnut and pumpkin seed muesli – Melanosporum truffle46.00 Frs
Secondi piattiLa soleSole fillet Petit Bateau flavored with black lemon - Broccoli and kale cabbage with anchovies’ scents - Pil-Pil sauce65.00 FrsVolaille de BresseBresse Chicken in two cooking - Yellow beet - Mandarin reduction and foie gras65.00 FrsChevreuilRoasted deer nut – “Trumpets of death” mushroom - Pumpkin pickles and dark chocolate flavored juice68.00 Frs
DolciIl latteTextures of milk18.00 FrstopinambourCaramel cream - Topinambour ice cream - coffee crumble and banana topinambour bread22.00 FrsBetterave rougeBeetroot Variation – Sorbet Muscat grape – Yoghurt cream and hibiscus powder22.00 FrsBergamote et coingAlmond Biscuit – Bergamot cream – Sorbet quince and almonds tiles22.00 FrsBruand cheesemaker's selection28.00 FrsHome made ice creams & sorbets6.00 Frs