Starter   –

Hundun –
Homemade raviole – mushrooms, confit shiitakes and mushrooms broth  

– Foie gras – Pan seared foie gras – seasonal consommé. Figs and jujube  

– Kohlrabi –
Sliced kohlrabi – crab, guacamole and ginger dressing

Main course  

– From the fish market –
Roasted– cauliflower and almond puree, cabbage variation and sake beurre blanc  

– Black Angus chuck steak –
Marinated in Sichuan pepper – potatoe and mushroom millefeuille, chestnut and truffle. Seasonal soufflé and beef jus  

Dessert   

– Manjari & Blueberries –
Manjari flexible ganache – java long pepper ice cream, greek yoghurt foam and blueberries

–  Automnal Vacherin –
Butternut icing parfait- blood orange sorbet, gingerbread and meringues

2 courses- 32€
3 courses- 38€  

Sommelier’s selection  –  15

(2 pairing glasses 12 cl)      

–  Hundun –
Homemade raviole – mushrooms, confit shiitakes and mushrooms broth

– Peking Duck –
In 1 serving – Beijing authentic recipe (1/4 of a duck)

35€

Sommelier’s selection  –  15

(2 pairing glasses 12 cl)