May menu

Starters

Hand peeled shrimps

with green asparagus, crispy bread, asparagus emulsion and watercress

Beef tartare

with crispy potatoe, egg yolk cream, variation of onions and cress

Second courses

Baked lemon sole

with sauce vierge, cold-pressed rapeseed oil and sour cream

Grilled white asparagus

with serrano, roasted chicken stock, dill and pickled asparagus

Main courses
Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs

Chicken confit

with rhubarb/rosemary jelly, emulsion of roasted garlic and crispy carrots

Sous vide of veal

with ramson, leeks, spring onions and velouté of veal

Desserts

Rhubarb sorbet

with mint foam, cookie crumble and pickled rhubarb

White chocolate mousse

with salty caramel and lemon Meringue