Menus at home

Flame-grilled trout from Savoy, braised leeks and lemon cream.
Or
Celery root risotto, smoked juice with hazelnut butter.

Cod heart, confit at low temperature, red cabbage juice with cider vinegar.
Or
Duck breast, beetroot reduction infused with hibiscus flower.

Crunchy chocolate bread, farm milk in hay ice cream.
Or
Fromage blanc and milk tuile, blueberry mondeuse reduction.

Crayfish sweets, tangy carrots and hogweed infusion.

Scallops fried in semi-salted butter, apple and fir tree broth.

Supreme of pigeon half smoked & roasted on the bone, mixed juice of its offal with cocoa beans and salsify.

Crunchy chocolate bread, farm milk in hay ice cream.

Crayfish and pike mousseline with preserved lemon, broth of heads infused with sweet woodruff.
Or
Celery root risotto, smoked juice with hazelnut butter and black truffles.

Arctic char fillet, toasted bread skin, hogweed flavour.

Venison hazelnuts, Mondeuse reduction with Tonka bean and pumpkin.

Chocolate shell, with a taste of ceps.
Or
Effiloché of citrus fruits, polenta with meadowsweet, Chartreuse and Timut berry.