Fourteen Courses · €185 per guest
The Tasting
One menu, one evening. It changes with the season and the chef's mood — what follows is tonight.
To Begin
Snacks served at the counter
- €18
Oyster · Cucumber · Dill Ice
Gillardeau No. 2, frozen dill brine
- €16
Tartlet of Smoked Eel
Apple, horseradish, brown bread
- €46
Caviar, Warm Potato Mille-feuille
Oscietra, crème fraîche, chive oil
From the Sea
Raw, cured, and barely touched by fire
- €24
Hokkaido Scallop
Brown butter, finger lime, kombu
- €58
Turbot, Beurre Blanc
Aged on the bone, caviar, vin jaune
- €38
Langoustine over Embers
Binchōtan, koji butter, lemon thyme
From the Fire
Cooked low over charcoal and wood
- €72
Aged Wagyu A5
40-day, bone marrow, charred allium ash
- €54
Venison, Juniper
Black garlic, salt-baked beetroot, cocoa
- €44
Truffle Risotto Nero
Squid ink, Alba white truffle, parmesan veil
To End
Sweet, bitter, and a little smoke
- €19
Yuzu Tart, Burnt Honey
Tokushima yuzu, toasted meringue, black sesame
- €21
Valrhona 72%
Smoked salt, olive oil, sourdough ice cream
- €24
Aged Comté, Black Walnut
24-month, walnut, mostarda
Pairings
- €145
Champagne Pairing
Seven glasses, grower champagnes
- €110
Sommelier Pairing
Seven glasses, classic & natural
- €75
Non-Alcoholic Pairing
Ferments, teas, house cordials
The kitchen happily adapts the menu for dietary needs and allergies with advance notice.
Reserve a Table