LUNCH- & DEGUSTATIONS - MENU

Goose liver - trilogy with apricot, lavender and vanilla

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Lobster tartare with wasabi - tapioca, beetroot - spiced taboulé

Langoustine and shrimps - rice flake - croquette

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Smoked monkfish on pepper - orange - marmalade

Iced artichoke soup

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Open raviolo with labelle - rouge - salmon

Aubergine caviar and champagne - lime sabayon

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Crispy breast of Bresse pigeon on corn texture

Popcorn and cocoa - thyme - jus

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Poached Emmental veal fillet and Charolais beef tartare praline

Port wine - pink pepper - sauce, on parsley root - mousseline and navettes

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Focaccia primavera with «Tête de Moine»

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Rose garden with lychee and melon

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Luca's black forest cherry variation

3 course Menu 125
4 course Menu 155
5 course Menu 180
6 course Menu 195
7 course Menu 210
8 course Menu 245
9 course Menu 260

If you have questions about allergens and ingredients that cause intolerance, please contact please contact our service staff.