Grilled yster porcini and pine nuts
Sweetbread “tagliata”
Ravioli with rocket, goat cheese and bouillon zezette
Vin Jaune and Comté spaghetti
Squid in ink sauce
Burnt ice-cream and figs
Beef, lard, blueberries and black truffle
Choux, salted caramel, milk and coffee
Chicken liver paté, hazelnuts and brioche
Puttanesca risotto
Chicken with blacj truffle
Choux, salted caramel, milk and cofee