Carta

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

59,00€

Roscoff crab in a marbled lobster jelly

Whipped with fennel and coral

38,00€

Marinated scallops in smoked cream, granny-smith panacotta, Tonda di Chiogga and Oysterleaf

41,00€

Duck and mango foie gras, roasted with ginger, spiced pineapple infused Vouvray, lime and vanilla

36,00€

Steamed cod with avocado and coriander oil

Grey shrimp spiced broth, green mango and coconut milk

41,00€

Flame Grilled glazed eel, crispy black trumpets with an anchovy note under a lasagna, verjus sauce

39,00€

Turbot cooked with nacre (mother-of-pearl), bards with leek marinière, apple watercress with foam

68,00€

Smoked pigeon, black bean puree with paprika and oregano, Padron peppers, chocolate Gavotte crepe dentelle

42,00€

Caramelized sweetbread with apple vinegar, chestnut purée, chanterelles and bacon au jus

58,00€

Roasted young hen with black garlic under the skin

Celtuce and roasted ferns, whipping cream with strong herbs

38,00€

Garden vegetable mix with picked seasonal vegetables

28,00€

Cheese

20,00€

Appetizer

Amuse bouche

Marinated scallops in smoked cream, granny-smith panacotta, Tonda di Chiogga and Oysterleaf

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

Roasted young hen with black garlic under the skin, celtuce and roasted ferns, whipping cream with strong herbs

The Fig in «love with» The Tomato

The Fig in «love with» The Tomato

18,00€

Pear “Chocolatey”

22,00€

Seasonal ice creams and sorbets

18,00€

Dessert of the day

20,00€

Starter / Main course / Dessert

49,00€

Starter / Main course or Main course / Dessert

39,00€

or Rainbow trout with maple syrup whipped cream, green apple and black radish

Artichoke caviar, coriander and radish with a lemon and sesame cream

Salmon marinated with berries, ginger and lime, then pearled with olive oil, Flash fried Pak Choi cabbage with spiced potato purée

Or Crispy chiken roll with foie gras and mushrooms, baby beetroot and curried cauliflower purée

The Fig in «love with» The Tomato