LUNCH- & DEGUSTATIONS - MENU

Trilogy of foie gras with dark chocolate and Barbarie duck

|

Tuna sashimi with langoustine praline on white asparagus salad with pak choi and fig-chervil vinaigrette

|

Sole strips on carrot texture with champagne chive sabayon

|

Onsen egg with pea mousseline on morels and baked cornbread

|

Veal raviolo with sweatbreads, spinach-parsley foam and Périgord truffle jus

|

Limousin lamb entrêcote on aubergine caviar, gnocchetti and mustard tarragon sabayon

|

Strawberry yoghurt and lemon meringue with rose scent

|

"Sacher Slice" with apricot buttermilk sorbet

3 - course menu 145

4 - course menu 170

5 - course menu 195

6 - course menu 215

7 - course menu 250

8 - course menu 270