Our menu

Potato waffle, black beluga lentil hummus, broccoli in three consistencies (steamed, cream, crispy).

Beetroot tacos with cashew spread and cauliflower, cauliflower infused with hibiscus and radicchio.

Blue-veined cheese truffle made with vegetable rennet, in a crispy kataifi pastry nest.

Ravioli filled with celeriac, on hazelnut sauce with a brown stock reduction.

Pumpkin and potato gnocchi, with miso Jerusalem artichoke cream, sage oil and its chips.

On parsley root cream with its chips, black garlic, fermented lemon.

With Genovese pesto. Vegan on request (allergens 1-8).

Steamed buns with shiitake and king oyster mushrooms, peanut butter, roast potatoes.

In tempura, fennel variations, orange and star anise gel, sorghum crumble and spinach.

Seitan braised in Barbera wine with polenta.

On sablé, with zabaione.

Frangipane tart, pear mousse, chocolate.

Coffee caramel and hazelnut butter, almond crunch.