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.
- Roast Pigeon, cromesquis of the leg, mole gravy, musrooms and burned mash onions.
Talisker Port Ruifhe, Ile de Skye, Scotland.
- Nyangbo Chocolate Finger, creamy chocolate, praline and hazelnut crumble, dark chocolate ice cream with Timut pepper.
Linkwood 15 ans, Speyside , Scotland.