Amuse bouche
Poached prawns tartare in a ginger and lemongrass head stock, Granny Smith apple and coriander freshness,cooking reduction gel.
Starter
Cod gravlax with pink peppercorns, beetroot in multiple textures: smoked carpaccio, Banyuls wine gel, raspberry vinegar pickles; tangy quenelle, fresh leaves.
First Course
Seared sea bass fillet (skin-on), button and porcini mushroom mirepoix, crab bisque with Espelette pepper, nori and sesame condiment, citrus oil.
Second Course
Golden seared scallops, buttered Jerusalem artichoke mousseline, rich celery and bay leaf broth infused with coffee beans.
Cheese
Brillat-Savarin cheese stuffed with black truffle and toasted hazelnuts.
Dessert
Cardamom and anise-poached pears, raw pear brunoise with blackcurrant, vanilla quark mousse, cinnamon streusel.