Private Lunches at the Chef’s Table

350 Euros

• Mise en bouche: Oyster La Laurène / kiwi / gin tonic
• Lightly cooked sea bream from Noirmoutier — beetroot / rosehip / smoked yogurt
• Crispy blue lobster — turnip / plant mole / combava
• Grilled silk grain veal — cabbage / sweet pepper / hop
• Vanilla pod from Madagascar

Our Chef Amaury Bouhours works exclusively with seasonal products, so the menu is subject to change depending on the seasonality of the products.