Main courses

Sea Bass

Salsify I Risotto I Truffle I Celery I Lavas      

Turbot

White beetroot I Red beetroot ‘en croute’ I Fennel I Caviar I Fish crème sauce I Leek

European lobster 1/1

Chicory I Butterhead salad I Cydonia I Lime leaf

Suckling lamb from the Pyrenees   

Tomato I Fermented Garlic I Basil I Broad beans I Eggplant I Tortellini  

Saddle of venison

Apple I Red cabbage I Blodpudding I Marrow I Chartreuse I Gravy of venison

 Wagyu beef A4

Vietnamese Longpepper I Sherry vinaigrette I Quail egg I Sorrel I Blueberry I Dashi

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