Bon appétit!

Tomate 16
Marinated tomatoes with ginger, ramsons and tomato broth

Crudo 22
Dry aged hamachi crudo with Ego´s ponzu and bergamot

Tartare 18
Beef tartare with marinated orange peel and wasabi

Cassoulette 24
Kombu‑infused corn cassoulet with shiitake mushrooms, nori and shiso

Ris de Veau 32
Teriyaki‑glazed veal sweetbreads with chanterelles, black garlic, and miso butter sauce

Sandre 30
Pan‑fried pike‑perch with pea and mint purée, shiso and herb sauce

Cerise 14
Cherry clafoutis with miso caramel and vanilla ice cream

Chocolat 14
Dark chocolate namelaka with spruce and Chartreuse

Fromages Francais 11
Two French cheeses with cherry compote