This menu is an introduction to my flavours and philosophy: respect for the ingredients, zero waste and intense flavours.
From 35eur|guest
Low temperature egg, green pea and truffle oil purée
Main Course
Confit duck leg, sweet potato and caramelized shallots
Chocolate in three textures, gourmet salt and rose pepper
The Chef arrives at the agreed time (2 hours before the meal starts) with all the required ingredients and equipment. The Chef prepares and serves the meal, and cleans the kitchen in the end.
Suggested wine pairing
Book menu