Tanqueray Gin and Juniper cured salmon, lemon goat cheese, herbs de Provence jam.

*

Chicken liver and cognac mousse, black walnut confiture, beetroot crostini.

*

Pastis marinated mussels, special Romesco.

*

Scallop ceviche, strawberries, cucumber, lime.

*

Crispy fried green olives filled with st.Maure cheese and herbs.

*

Grilled tiny baby zucchinis, orange tapenade, pecorino Romano.

*

Beluga lentils, Ricotta salata, special cherry tomatoes, baby arugula, pickled meyer lemon citronette.

*

Beef filet tartare “Laos” – tapioca pearls, handmade black chili sauce, fragrant herbs, fried shallots, in shrimp chips.

*

Sliced duck breast on little French toasts, violet gelée.

*

Porcini duxelles, bruschetta, mascarpone, truffle oil.

​​​

***

Desserts: White chocolate truffle with st.Germaine elderflower liqueur. Matcha green tea latte with Jasmine Chantilly.