Pickled scallop with rice flour, beech mushroom in beurre noisette and hollandaise sauce. Topped with honey and thyme crumble.

A crispy puff pastry snack filled with a creamy ragout of wild mushrooms and green chickpeas.

The scallop, celeriac mousseline with truffle, beurre noisette and airy hollandaise is a culinary masterpiece of flavor and texture.

Veal ossobuco with preparations of celeriac, truffle and carrot, served with a red wine and port jus and a foamy beurre blanc of cèpes.