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solid sourdough bread with olive oil and lemon zest flavored butter
impeccable tomato dish
served with a small tart of mozzarella foam
celeriac served as a risotto, summer truffle
rabbit with chantarelles mushrooms, aubergine and moutard
extra order: St. Honoré
dessert from the menu: apricot
Pastry Chef Julien Dugours's masterwork, melon and meringue