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Smoked paprika homemade focaccia

Grilled mushrooms, sage pesto, cashew and Kampot pepper cream cheese, yeast and walnut crumble, red onion pickles

Poireaux “vinaigrette" with peanut & sesame gomasio

Shichimi togarashi mayonnaise, shallot and rice miso dressing, black sesame and charcoal "tuile", wasabi sprouts

Kohlrabi “raviole” with ponzu sauce

Flax seed oil pulled jackfruit, granny smith julienne strips, tarragon emulsion, seaweeds mayonnaise, borage flowers

Homemade seeds crackers

Black rice risotto with satay sauce

Caramelized tempeh, sesame and lime marinated red cabbage, roasted brocolis, raw sliced leeks, cilantro sprouts, toasted peanuts

Smoked celeriac mousseline & herb roasted potatoes

Diced celeriac with white miso dressing, aïoli, mustard seeds pickles , seal salt pecan nuts, plant based bacon powder, rocket leaves

Butternut cannelloni

Quinoa with spinach and hazelnut pesto, plant based parmesan cheese cream, orange gremolata, juniper butternut pickles, garlic flower

Cheese plate

Two fermented specialties from "Les Nouveaux Affineurs", mesclun salad mix, tomatoes jam, fresh figs, hazelnut

Pumpkin pie parfait

Crumble, 4 spices pumpkin cream, vanilla whipped cream, pecan nut butter

Plated dessert -Venezuela chocolate 72% and Assam pepper pear

Chocolat diplomate cream, pepper and pear brunoise, cocoa streusel, sea salt buckwheat praline, buckwheat tuile

Comme un café liégeois

Vanilla custard espuma, cardamom and coffee ganache, slivered homemade walnut biscotti, coffee syrup