Transalpine walk, fine cep mushroom jelly
Infused with jura wine
Ennobled consommé Alain Chapel-Style
Crispy cavia blinis and doucle cream
Slowly cooked char with juniper butter
Raw fermented kohlrabi, lard
Roasted lamd chops from Sisteron, sour condiment with pepper and sugar-free candied meyer lemon
Lettuce refreshed with basil and seaweed belon in a villeroy way
Caramelised butternut squash ravioli
Citrus and honey butter, bitter almonds
Fir tree extraction jelly flavoured with coffee
Warm chocolate cream