First Courses                       
—
Nordic shrimp, caramelized cream with pepper from Oka,
watermelon radish, toasted bread, angelica, sesame    27.

Garganelli, clams, ventresca, shiitake mushrooms,
kombu and spinach bouillon, sugar kelp seaweed    25.

Iceland cod, fiddleheads with camelina, trout lily,
turnip, black garlic dashi, shiitake mushrooms    27.

Foie gras terrine, blue honeysuckle berry and ginger gel,
molasses cake, peach, camelina opaline    30.                 

Roasted leg of lamb, sea snails, pickled vegetables, bread tuile,
dandelion, green garlic ricotta, pepper mayonnaise    28.              

Snow crab, roasted lemon gel, cucumber, radish,
fresh almonds, cherry bomb pepper, radish leaf purée    31.



Main courses
—
Guinea fowl breast, roasted carrots, morel mushrooms,
potatoes, yellow pea purée, marinated eggplant, oregano sauce    48.

Halibut, endive, turnip, pickled chanterelle mushrooms,
watercress, pickled artichoke, beurre blanc with herbs    58.   

Veal rib steak, polenta, pine nut gremolata, turnip,
spicy tomato coulis, oyster mushrooms, fiddleheads    56.

Duck magret, date purée, paprika almonds, kale, olives,
king eryngii mushrooms, salsify, kohlrabi, sumac sauce   54.

Venison loin, salsify purée, shiitake mushrooms,
braised cabbage, pickled mustard seeds, poivrade sauce   58.

Orecchiette, Bouton d’Or cheese cream, leek,
lemon, oyster mushrooms, pepper, watercress, kale    48.