3-course menu
from $85
- Trout gravlax from Bobines, crème fraîche, caviar
- Housemade braised beef agnolotti, asparagus and Mycep mushrooms
- Sweet clover crème brûlée
Private Chef
Our menus
These menus are provided as examples and evolve with the seasons and market arrivals. We also adapt to all requests, dietary requirements, intolerances and allergies. Do not hesitate to reach out to us about this.