this daily changing menu is presented at the table  

kohlrabi - red meat radisch - broad beans - granny smith - lovage

whelk in tempura - young fennel - broccoli - whelk sauce

secreto 07 - morel mushroom - tarragon - morel sauce

flan of artichoke - poivrade artichoke - eggplant - harissa - parmesan - gravy

pineapple - hazelnut cream - pineapple ice cream and star anise

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