Menu / Seasonal selection

From
the season

Everything at the table
has its moment

Picked when ripe, brought to life by fire and prepared with care. Six dishes from our kitchen this season.

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Crisp sea bass with fennel and charred lemon — Crisp sea bass
Fennel, herb oil, charred lemon

Charred artichoke with broad bean purée and dill — Charred artichoke
Broad bean purée, dill, olive oil

Roasted tomatoes on aubergine cream — Fire-roasted tomatoes
Smoky aubergine cream, seasonal herbs, pepper oil

Lamb loin with celeriac purée and shallots — Lamb loin
Celeriac purée, shallots, lamb jus

Handmade ribbon pasta with wild mushrooms and thyme — Wild mushroom pasta
Wild mushrooms, butter, thyme, aged cheese

Roasted pear with goat’s cheese and walnuts — Roasted pear
Fresh goat’s cheese, walnuts, tender herbs

A chef finishing a vegetable dish with fresh herbs

Behind each plate

Knowing the ingredients, waiting for their moment, sharing the result. Our kitchen’s story begins here.

Meet our kitchen