Culinary journey itinerary. (Our Menu)
Culinary itinerary Menus
All of our menus begin with a selection of assorted appetizers, served with our homemade breads, butters, and brioches, and end on a sweet note with our delicate petits fours.
Designed as a culinary journey, the menus take you through different destinations: each dish is a stop along the way, inspired by the chef’s memories and influences.
On the menu, dishes marked with an * are included in the 6- and 7-course menus.
- ValenceSummer tart around vegetable ricotta, marinated garden tomatoes, pepper ointment and candied tomato, ajo blanco.
- OsakaChawanmushi with tomato dashi, cherry tomato, king-crab, myoga, basil.
- Chaumont-GistouxTartelette, crab, sea urchins, oscietra caviar (signature, 25€p.p./2p)
- Sweet-salted in GistouxThe processed cheese: Raphaël and Delphine raw goat cheese, green shiso sorbet, mackerel gooseberry, Gistoux honey.
- MarrakechSweetbreads lacquered with date vinegar, chickpeas, Candied lemon, veal juice At the liveche.
- The Breton coastsBreton blue lobster grilled on a Japanese barbecue, vadouvan, carrot, yuzu.
- Cheeses from here and abroad,Selected by Pascal Fauville and/or La Casière in Wavre.
- SicileBronte DOP pistachio in different preparations, cherry, lemon thyme, vanilla.