Details.
Our menu includes eel with kohlrabi and cress, chanterelles with currants and spruce needle, Toast Hawaii, canelé with chicken liver, sourdough bread with brown butter, lobster BLT, pike perch with gooseberry and wild garlic, peas with N25 caviar and chicken skin, Imperial pigeon with braised cucumber and unagi, Iberico presa with beans and kombu seaweed, champagne with strawberry, French marigold with berry selection and buttermilk, and petit fours. The menu costs 184 EUR. Prices are in Euros including VAT. The menu may change, prices are updated daily, and adjustments are subject to change. Guests should notify the restaurant of allergies or intolerances, as unannounced changes can only be addressed to a limited extent.