les entrees froides

Le
Menu
Grilled scallop corolla –
diced celeriac / camus artichoke / black Melanosporum truffle.
Broth of sunchoke artichoke slightly smoked with lard from the region ;
duck foie gras chantilly, tuile of spelt.
Mousseline of anglerfish (from the Geneva Lake) flavoured with fir tree brandy ;
white polenta and mustard from Cramona, chicory and puntarella salad.
Butter with lemon and blue poppy.
Carabinerõs shrimp perfumed with clementine, deglazed with green yuzu ;
salad Félicia, galette of black wheat, mortadella sausage.
Cuttlerfish raviola /pumpkin /chestnut, white truffle from Alba ;
squid rings flavoured with sweet garlic, beef marrow and parmesan cheese.
Farm veal warm terrine, morel mushrooms flavoured with yellow wine from the Jura region ;
caramelized salsify, déclinaison of tunips.
Burrata cheese Rose –
Gorgonzola, gruyère from Garde cheeses ; crunchy gingerbread.
Le grand dessert Pierre Gagnaire.
298 € Prix Net