Organic quinoa, baby spinach, kale, beets, blue berries, roasted nuts and goji
with a Maca - Chia seed dressing
(VEGAN, N)

Marinated tomatoes, cucumber, avocado with mixed leaves and fresh herbs
(Choice of dressings: blue cheese (D), mustard (U), hazelnut (N),
balsamic or olive oil-local citrus)
(VEGAN)

Slow-cooked baby ‘Heritage’ vegetables with black truffle and baby garden sprouts
(VEGAN)

A light steamed green asparagus custard with home-cured salmon and Oscetra caviar
(F, D, E)

Compressed cherry, chilled essence, pressed terrine with aged balsamic with an
oven-roasted sorbet, and charred coulis
(VEGAN)

Salt-baked golden beets, with slow cooked baby, preserved compressed candy,
beetroot tuilles and micro leaves
(VEGAN)

With caviar variations, pickled fennel, avocado, compressed cucumber and horseradish
(D, B, S, N, G)

Spiced fig, compressed apples, poached grapes and roasted hazelnuts
(S, D, E, G, N)

Marinated foie gras, aged Iberico ham, spiced cranberries and black truffle
(D, E, G, N, A, S)

Vichyssoise, baked potatoes and creamed leeks
(M, B, D, F)

Pure Japanese A5 beef tenderloin from the Kagoshima prefecture
(U, G)

Served over ice with oceanic brittles and homemade Gribiche sauce
(F, D, E, G)

Whole lobster with tomato bisque, cognac, homemade pasta
and fresh black truffles
(G, E, D, A, S, B)

MS9 Wagyu beef, roasted mushrooms, foie gras, aged serrano ham
and black truffle-port wine sauce
(G, E, D, A, S)

Baked en ‘Croûte de sel’, Bouillabaisse jus, courgette basil purée
And saffran-boulangère potatoes
(F, D, A, G, E)

Aged parmesan, green asparagus, peas and black truffle
(V, D, A)

Salt baked, charred and slow cooked with tarragon and coconut cream
(VEGAN)

With morel mushroom – pine nut crust, green asparagus custard
and roasted celeriac jus
(V)

Puff pastry, caramelised onions, black truffle and salt baked celeriac
(D, V, E, G, N)

Jura wine and Ikura sauce, crushed herbs and mushroom crust
(F, D, A, N)

Sea Urchin risotto, roasted tomato bisque and fresh black truffles
(B, E, G, D, A, S)

Ossetra caviar, poached Brittany oysters, and scallops
in a dry vermouth and kelp broth

(S, F, M, B, D, A)

Smoked aubergine, fennel, Provençal vegetables
and mussel cream
(F, B, A, S)

12 hour slow-cooked wagyu short ribs and grilled USDA fillet,
sweet and sour burnt onion, horseradish and red wine
(E, A, S, D)

Hay smoked, roasted white asparagus, sweet garlic, morel mushrooms
and slow cooked gratinated potatoes
(D, A, S, N, G, U)

Braised ‘Iberico’ pork cheeks, baby gem, celeriac and green apple compote
(A, S, D)

Spiced breast, braised leg and foie gras kromesky, crispy potato
and black truffle-madeira jus
(G, D, A, S, E)

Served warm on homemade crouton with quince and vanilla
(V, G, N, D)

With homemade fruit chutneys
(V, G, N, D)

With homemade port wine ice cream, spiced fig
and black currents

Rich and indulgent bitter chocolate with caramelised bananas
and coconut, 100% free from gluten, dairy and sugar
(VEGAN, N)

With homemade raspberry sorbet and fresh berries
(V, G, E, D)

Homemade hazelnut fudge, milk chocolate ganache
and lime butterscotch
(V, G, E, D, N)

Citrus blossom, pomegranate, rose, unstained yogurt and
raw organic honey infused with herbs from our garden
(D, V)

Calvados mousse, roasted apples, Granny Smiths,
vanilla and citrus crumble
(G, D, E, N)

Summer flavors and textures of cherry, cassis,
black, blue and raspberries with bourbon vanilla
(D, E, N, G)

with Valrhona chocolate
Billionaires salted caramel (D, N), Raspberry and pistachio (D, N),
Chocolate and vanilla (D), Strawberry (D), Coconut Bounty (D)
Passion fruit and mango (D), Caramelised banana and chocolate (D)