this daily changing menu is presented at the table  

celery - sorrel - dill emulsion - juice of granny smith and horseradish

fennel cream and tapenade - young spinach - butter sauce of mussels

cream of peas - broad beans - pickled beech mushrooms - broth of pata negra and fermented mushrooms

lacquered eryngii - carrot cream with miso and orange - turnips - gravy with tarragon

strawberry cream - jasmine tea mousse and ice cream - avocado mousse and valrhona ivoire chocolate

caramelised shoulder of suckling goat from the pyrenees

chops, croquette, taco, lacquered shoulder cooked during 17 hours