this daily changing menu is presented at the table  

mushrooms, broccoli rabe, pumpernickel, snow of comté

parsnip textures, saffran emulsion, mussel sauce with saffran

black salsify textures, fermented black salsify sauce

fried celeriac cream, curly cabbage, potato churros, gravy

mango textures, kaffir lime leaves

caramelised shoulder of suckling goat from the pyrenees

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

miso flan - sesame - herbal salad - dashi vinaigrette

goose liver cigar - brioche - pickled prune

perfume from marrakech - carrot - pumpkin sauce

glazed black salsify - marinated mushrooms - parmesan milk - shiso oil

couscous of cauliflower, capers, samphire, mouseline of dashi

butternut pumpkin, carrot, potato fondant, raz-el-hanout

belly bacon, lentils from puy, gravy

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

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