Composed courses

Tasting Menu

Portion-controlled, plated dishes built for a multi-course meal — the kind of cooking that turns an evening into an occasion.

3 recipes

Scallop Tartare with Vadouvan and Pickled Vegetables

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

Chicken and Mushroom Fiori with Sauce Poulet au Vin Jaune

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.