4 Course Menu - 80€

Ceviche of wild sea bass, citrus, sour cream, and a sesame tuile

Pan-seared French scallops from Dieppe, celeriac, airy truffle sauce, and fresh truffle

Pan-seared venison fillet, parsnip, beetroot, baby root vegetables, and its own jus

Poire Belle Hélène

Matched wines 34,-

From starter to main dish

Cheese supplement 11,-

Instead of dessert

Cheese supplement 19,-

As an extra dish

Vegetarian or allergies?

Please pass this on when booking

1. If allergies or other dietary preferences are not reported in advance, a supplement of €10 will be charged.

2. For an absent guest, a fee of €20 will be charged for the preparations made.

RESERVE