Brunch menu

Hot beverage and fresh seasonal fruit juice

Laurent Beugnet's homemade butter with Madagascar bourbon vanilla and Dordogne honey

Goat's milk emulsion, vinaigrette and walnut tuile, madras curry

Potato espuma with Apulian truffle burrata, shimeji mushroom pickles, toast

Nuoc mam, parsley and ginger coulis, tarama with dried ink, rice tuile, treviso (choice)

Sweet potato purée with lime, raita sauce, chickpea tuile, mustard seed pickles (your choice)

Pumpkin purée, bread crumble, shallot/red wine emulsion, chive oil (your choice)

A dessert from our selection

Hot beverage and fresh seasonal fruit juice

Potato espuma with Apulian truffle burrata, shimeji mushroom pickles, toast

Nuoc mam, parsley and ginger coulis, tarama with dried ink, rice tuile, treviso (choice)

Sweet potato purée with lime, raita sauce, chickpea tuile, mustard seed pickles (your choice)

Pumpkin purée, bread crumble, shallot/red wine emulsion, chive oil (your choice)

A dessert from our selection