Our menu is a journey of taste and imagination. Each dish, created by Head Chef Clément Pilatre, invites exploration where tradition meets bold, modern expression through French cuisine.

This menu is available as a four or six course experience, with dishes marked with a + exclusive to the six.

Autumn menu featuring multiple courses with dishes such as sourdough bread, ibérico de bellota, tomato confit, garlic cream, fried anchovy, caper marmalade, whipped cream, leek, pickled shallot, porto caramel, wild mushrooms, sho koi, milk dust, parmesan cream, barbecue squid, sweetbread, bone marrow, vin jaune emulsion, pan seared lamb, green beans, lamb jus, mash potato, walnut, chou chou, tomato, kumquat, mascarpone, almond biscuit, apple tart tatin, vanilla ice cream, and cute pastries.