June menu


Hand peeled shrimps with green asparagus, crispy bread, asparagus hollandaise and watercress
Rhymed scallops with consommé of tomatoes, chorizo oil, ryebread, piment and basil

Second courses

Fried turbot with pees, lime mayo and cucumber
Grilled white asparagus with serrano, roasted chicken stock, dill and pickled asparagus

Main courses

Chicken confit with rhubarb/rosemary jelly, emulsion of roasted garlic and crispy carrots
Sous Vides veal with turnip, apple, leeks, spring onions and sauce velouté of veal


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