VEGETARIAN

Fried poppy seed brioche
with avocado, cherry, tomato and olive tapenade

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Beet root tabouleh
with lentils, falafel, cream cheese and vinaigrette

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Apple-celery-vanilla foam soup
with caramelized chestnuts

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Cassoulet of green asparagus
with morels, chervil, onsen egg and parisette-Crostino

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Eggplant texture
with paprika, orange and pink pepper-emulsion

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Spinach-risottino
with wild broccoli, fig confit, peas, lettuce and red wine reduction

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Grenandine rhubarb with rose water and vanilla
Strawberry panna cotta and lemon sorbet

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Topped vanilla quark soufflé
on pineapple, pina colada and Callibaud chocolate sorbet

3 course menu 145
4 course menu 170
5 course menu 195
6 course menu 215
7 course menu 250
8 course menu 265

We kindly ask you to inform us of any allergies or intolerances when making your reservation.