Seasonal menus.

Prelude

Four bites per guest.

• The bouchot mussel
  in trompe-l’œil

  An edible crisp shell, a taste of the sea within.

• The garden tartlet

  Autumn vegetables with a crunch.

• The lobster crisp

  A taste of the open sea.

• The golden onion

  Melting, with a hint of smoke.

2. Opening expressions

   The carrot, an autumn palette

   From melting to crunchy, a hint of smoke.

3. From the land

   Tender veal

   Roasted roots, crisp accents.

4. Sweet note

   Citrus

   Bright freshness, the sweetness of candied zest.

2. Opening expressions

   The carrot, an autumn palette

   From melting to crunchy, a hint of smoke.

3. From the land

   Tender veal

   Roasted roots, crisp accents.

4. Affinage

   The cheeses

   The selection of the moment.

5. Sweet note

   Citrus

   Bright freshness, the sweetness of candied zest.

2. Opening expressions

   Ceps, chanterelles and foie gras

   Woodland flavours, melting textures and golden accents.

3. From the sea

   Grilled line-caught sea bass

   Crisp skin, pearly flesh.

4. From the land

   Tender Aubrac beef

   A tender heart, smoky notes.

5. Affinage

   Cheeses and autumn truffle

   The selection of the moment, woodland notes.

6. Sweet note

   Deep chocolate

   From airy to crunchy, the full intensity of cocoa.

Three breads for each guest:
flaky, olive and multigrain.

2. Opening expressions

   Celeriac and Oscietra caviar

   An exploration of celeriac, briny pearls.

3. From the sea

   Lobster over the embers

   Squash in several expressions, grilled notes.

4. From the land

   Tender Aubrac beef

   A tender heart, smoky notes.

5. Affinage

   The cheeses

   The selection of the moment.

6. Sweet notes

   Citrus

   Bright freshness, the sweetness of candied zest.

7. Deep chocolate

   From airy to crunchy, the full intensity of cocoa.

Three breads for each guest:
flaky, olive and multigrain.