July menu


Hand peeled shrimps with green asparagus, crispy bread, asparagus emulsion and cress
Rhymed scallops with consommé of tomatoes, ryebread, piment and basil

Second courses

Croquettes of cod with honey, lime, brown butter, pees, lime mayo and cucumber
Cauliflower confit with puré of cauliflower with crispy croutons, small cauliflower and tarragon

Main courses

Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs
Sous Vides veal with turnip, apple, leeks, spring onions and sauce velouté of veal
Baked lemon sole with salsify, small carrots, sauce nagé, pickled brown beech and ventréche


Milk ice cream with Danish strawberries, cicely, woodruff, cookie crumble and double cream
Raspberry/passionfruit sorbet with white chocolate foam, crispy white chocolate and dried raspberry