Foods & Whiskies
This iconic menu that showcases the restaurant's heritage is a must and will be adapted to the needs and desires of each.
Seared scallops from Normandie, celery with black lemon from Iran, confit Buddha’s hand citrus.
Nikka Coffey Grain, Japan.
- Beef from Aubrac roasted with flax seeds, beef and black garlic gravy, organic seaweed tapenade, brioche stuffed mushroom.
Glenglassaugh "Torfa", Highland, Scotland.
- Carott and citrus smoked with Tchuli pepper, citrus terrine, sand carott poched in citrus broth, carott and Tchuli pepper sorbet.
Auchentoshan 12 ans, Scotland.