Dinner Menu

Thinly sliced hamachi with horseradish, salted peach and saké vinaigrette.
Optional 30 grams of caviar to share. Baeri €40-, or Imperial €60-,,

Crab with palm heart, Dutch shrimps and an emulsion of crème fraiche.

Roasted wild sea bass with “sauce Barigoule”,
tartare of green peas and Indian cress.

Rouleau of quail with a nage of smoked celeriac, foie gras and shiitake.
(belongs to the 6-course menu)

Roasted lamb with turnip, Vadouvan and a gravy with mint and “iced tomato”.

Burgundian cheeses
(Optional 17.50)

Dessert of raspberries, champagne, ruby chocolate and Sumac.

5 Courses


6 Courses

All dishes from the menu can also be ordered á la carte.



Main course


Changing Lunch Menu

4 Courses


5 Courses