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Dinner Menu First Course Tuna Salmon Tartare Avocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16 De la Mer From the Sea Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18 Parisian Gnocchi

The Autumn Menu *** 189

The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont

Business Menu. Starters. Main courses. desserts

Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan