SEABASS, WHITE ASPARAGUS & SEAWEED
Lightly pickled and marinated seabass with textures of white asparagus, jus of seaweed, ponzu-kaffir mousseline and coriander vinaigrette.
LOBSTER, GREEN PEAS & FENNEL
Lobster prepared with lime, crémeux of green peas with a fresh salad of fennel and champignon, avocado, Summer savory and young lettuce leaves.
BIO GOOSE LIVER, RHUBARB & SPICES
Press of Bio goose liver with rhubarb, shots of sea buckthorn and passionfruit, crispy of spices with vinaigrette of ginger.
TWO PREPERATIONS OF LANGOUSTINE 2019
First: Luke warm langoustine 42°C with tea of fennel, celery and vanilla, a small fresh salad of caviar and lovage.
Second: Roasted langoustine with physalis, divers carrots, a light Eastern jus of red pepper, ginger, kaffir leave and lemongrass.
CUCUMBER, WHITE ASPARAGUS & CAVIAR
Airy cucumber mousseline with diversity of white asparagus and a cream of egg yolk, jus with lovage, garden herbs, vinaigrette of nutmeg with marinated sea vegetables.
this dish can also be ordered vegetarian