Creamy puy lentil velouté with smoked eel, soft prunes, poached foie gras and chestnut crisps.

Cold-water green sea urchin with celeriac, celery and pear salad, “croque mer” toast and Yuzu foam.

Slow-cooked fresh hen’s egg, parsnip purée, roasted hazelnuts, chanterelles and brown-butter hollandaise foam.

Delicate seasonal mushroom ravioli, creamy Noilly-Prat broth, porcini, morels and black trumpets.

Pan-seared venison loin, blueberry jus, spiced poached pear, red kuri squash gnocchi and crispy potato.

Lightly seared scallops, confit butternut squash, Colonnata lardo, chestnut jus and white Saint-Emilion soy sauce Shinko. ( €6 supplement / person )

Sturgeon fillet “Lamprey-style” with bordeaux wine, confit leeks, black garlic toast and salted-butter potato.

Beef bordelaise in several preparations, bordelaise beef and bone marrow croquette, confit beef cheek, rolled potato and confit shallot.

Wild catch of the day, seasonal garnish, prawn bisque with gingerbread (+ €9).

Young pigeon paired with duck foie gras in a potato “ball”, confit leg, offal toast.

Selection of mature cheeses.

Paris-brest reimagined as profiteroles, intense praline mousse with a molten centre and milk chocolate sauce.

Inverted crumble, light fromage blanc mousse, citrus salad in a delicate jelly and salted almond-lemon crumble.

Whole roasted victoria pineapple with vanilla, flambéed with aged dark rum and brown-butter ice cream — for 2 people. ( €6 supplement / person )

Free-range Chicken mini burger, homemade bbq sauce, honey-confit red onion, iceberg lettuce.

Pizza fritta Montanara, homemade tomato sauce, basil, anchovies & baby capers.

Slow-cooked egg, root vegetable purée & hazelnut-butter Hollandaise foam.

Japanese-style duck tataki, honey-soy-ginger marinade, coriander & sesame.

Crispy frog legs (2 pieces), sweet garlic cream.

Beetroot hummus, fresh goat’s cheese & Japanese gomasio seasoning.

Potato churros, Piquillo pepper ketchup.

Crispy homemade duck confit samosas with orange.

Crispy fried squid, tartar sauce.

Cold rigatoni salad, homemade pesto & smoked trout.

Plate of ham from purebred Bellota-Grade Iberian pigs.

Charcuterie or mixed plate.

Plate of Cecina.