this daily changing menu is presented at the table  

celeriac in salt crust, fennel mayonnaise, burned grapefruit vinaigrette of whey and dill

persillade of coconut and watercress, glazed turnips, enoki, green curry

pumpkin textures, sea buckthorn berry, vadouvan sauce

red cabbage at 220°c, caramelized chicory, red onion cream, gravy

cranberries, panna cotta of vanilla and apple, hazelnut ice cream

caramelised shoulder of suckling goat from the pyrenees

beetroot, horseradish, isigny cream, apple and celery gravy, mountain fennel

jerusalem artichoke, hazelnut, smoked onion, arabica

chorizo, shallot, m'hamsa couscous, céviche of peppers

taco, carpaccio, bisque, red quinoa, watercress

couscous of cauliflower, capers, samphire, mouseline of dashi

fennel, candied lemon, parmesan, riesling sauce

streaky bacon, lentils from puy, wild mushrooms, own gravy

walnut, jerusalem artichoke, savoy cabbage, chicory, own gravy