Marinated green and black olives

Choux pastry filled with red wine onion and summer truffle, truffle sauce and Parmesan

Mimolette mousse, parmesan and almond biscuit

Marinated white anchovies, ricotta, and lemon

Marinated salmon with capers, chives, lemon, dill, trout roe and mustard sauce

Cognac-flambéed foie gras pâté, cherry, and toasted brioche

Leaf lettuce, Granny Smith apple, fennel, Marcona almonds and honey vinaigrette

Burrata with pomegranate and marinated fig, tomato tartar, roasted tomato water, basil and kaffir lime

“Curry pita” brushed with browned garlic butter, baba ghanoush, black garlic, ginger, pistachios, and herb salad

Hamachi, dashi, ginger, dill oil, ponzu, grilled avocado and marinated rainbow trout roe

Fresh prawns, avocado, Américaine sauce, and a marinated quail egg

Seared Hokkaido scallop, dashi broth, lemon verbena, yuzu kosho and puffed quinoa

Beef tartare with vendace roe, sour cream, horseradish, crispy onion and rösti

Tomato pesto, marinated tomatoes, Gruyère cheese, basil, pickled chanterelles, mixed greens and lemon vinaigrette

Escargots gratinated in garlic-parsley butter, lemon zest, and Parmesan

Grilled octopus, cauliflower couscous, romesco and sauce Antiboise

Duck leg confit bao bun with blackcurrant sweet & sour sauce

Selection of cold cuts, marinated olives, and salad

Goat cheese salad with caramelized beets, walnuts, sherry vinaigrette and toasted pine nuts

Porcini risotto served with sautéed wild mushrooms, porcini sauce, Parmesan, basil and arugula

Goat cheese and pumpkin tortellini, sautéed wild mushrooms, green apple, sage, browned garlic butter and wild garlic

Steamed blue mussels in creamy white wine sauce with ’nduja, lemongrass, tomato, chili, coriander, preserved lemon aioli and French fries

Pike-perch sautéed in browned butter, sautéed chanterelles, horseradish, roasted potatoes seasoned with dill and spring onion, and mussel sauce

Sole pan-seared in brown butter, parsley, salted lemon, horseradish, capers, and roasted potatoes

Quail stuffed with fried sweetbreads, wild mushrooms and duck liver, duck leg ragout, sautéed green beans and Madeira sauce

Roasted duck breast with pistachio gomashio, “condiment niçoise” and blackcurrant sauce

Pan-fried Toulouse sausage with caramelized onions and apples, potato purée, and tarragon mustard seed sauce