Tagliolini with sea urchins and aging mimolette

Sauteed sea bass, asparagus cream with parsley and lemon, tepenade of olives

Soppressata prism with Japanese mandarin,
beetroot with chilli pepper,
crispy broccoli and marinated endive

Poached eggc and Kumano bland chicken and leek salad,
with zucchini cream and crisspy porcini,
bread, pistachio and bresaola

Tagliolini with sea urchins and aging mimolette

Selle of lamb with artichokes and nduja sausegge,
roasted carrot with Tequila and thyme, and carrot cream

Creamy Tahitian vanilla, pistachio praline ice cream,
marinated cherries and blackcurrant caramel
and whole meal sablé

Small pastry and coffee

Small surprises

Poached eggc and Kumano bland chicken and leek salad,
with zucchini cream and crisspy porcini,
bread, pistachio and bresaola

Sauteed sea bass, asparagus cream with parsley and lemon, tepenade of olives

Spinach cavatelli pasta with mussels, beans, basil and coriander

Roasted beef rump and eggplant with oregano,
chard with garlic, oil and chilli pepper and marinated chiitake

First little dessert

Peach comport in rosé wine, rose sherbet,
frozen lychee powder , biscuit of raspberry and peach

Small pastry and coffee

“A grace by air and earth”

Panzanella: Cold tomato cream, crispy bread,
pickled shallot and cucumber powder

Fried asparagus with black truffle, asparagus sauce with parsley and lemon

Pasta and beans: green “cavatelli pasta” with basil

Roasted carrot with Tequila, thyme, carrot cream
and hazelnuts with star anise

First little dessert

Panna cotta with corn, coconut soup and coconut pie

Tahitian vanilla cream, chamomile ice cream, elderflower granite,
cherries with blackcurrant and fresh mango from Miyazaki

Small pastry and coffee