4 Course Menu - 75€

Tartare of bonito with combinations of curry and apple, finished with a broth of katsuobushi and oil of chives
Fried redfish with white asparagus and morels, gravy and foamy sauce of morels
Various preparations of veal; sirloin steak, veal cheek and sweetbread bitterbal with cauliflower, gnocchi and wild garlic finished with a gravy of veal tongue
Fantasy of blood orange and vanilla