Our menu is Seasonal
MENU
Each dish is born from a deep respect for raw ingredients, shaped with care, and guided by a pursuit of balance and beauty. We let nature’s rhythm inspire our creations, allowing every season to speak through the plate.
Truffle choux
With craquelin and a truffle mornay Otoro, seaweed variations and Oscietra gold caviar Frog legs with sage emulsion and Cuban oregano
Chawanmushi
With king crab, botarga and herb salad
Lobster doughnut
With danish lobster and Rossini black label caviar
Foie Gras
Marinated with cognac, Honey gel and uince Broth
Brioche
With duck at and organic cow butter
Langoustine
With chicken vinaigrette, burned pearl onions and lavender butter
Turbot
With fig purée, kohlrabi flower and a fig beurre blanc
Hand dive Oslo ord scallop
black trumpets
Roquefort cream,
sable with havgus cheese, plum and port wine
Mayan red chocolate ar
blueberry and Rossini Oscietra selection caviar
Matcha Truffle
With pisachios and white chocolate Choquette filled with Vanilla chantilly Madeleine with honey
Truffle choux
With craquelin and a truffle mornay Otoro, seaweed variations and Oscietra gold caviar Frog legs with sage emulsion and Cuban oregano
Chawanmushi
With king crab, botarga and herb salad
Lobster doughnut
With danish lobster and Rossini black label caviar
Foie Gras
Marinated with cognac, Honey gel and uince Broth
Brioche
With duck at and organic cow butter
Langoustine
With chicken vinaigrette, burned pearl onions and lavender butter
Turbot
With fig purée, kohlrabi flower and a fig beurre blanc
Hand dive Oslo ord scallop
black trumpets
Roquefort cream,
sable with havgus cheese, plum and port wine
Mayan red chocolate ar
blueberry and Rossini Oscietra selection caviar
Matcha Truffle
With pisachios and white chocolate Choquette filled with Vanilla chantilly Madeleine with honey
Our menu is Seasonal
MENU
Each dish is born from a deep respect for raw ingredients, shaped with care, and guided by a pursuit of balance and beauty. We let nature’s rhythm inspire our creations, allowing every season to speak through the plate.
Charcoal petit choux
filled with truffle Mornay
Otoro tuna
& Imperial Oscietra caviar
Tart with duck liver
& foie gras mousse
Frog legs
with sage & garlic roots
Lobster & crab doughnut
with Imperial Selection caviar
Foie gras
marinated with cognac, honey gel & quince broth
Duck fat-brioche
Langoustine tartare
with lavender cream, vongole clams & Imperial Selection caviar
Herb infused langoustine consommé
Cold tomato consommé with rose
Poached North sea lobster
with tomato gelée, parsley & horseradish
Turbot
with Imperial Kaluga caviar & sauce beurre blanc split with ramson oil
Goat cheese sorbet
with olive oil, basil flowers & honey tuile
Provencale apricot
with candied walnuts & walnut leaf infusion
Apricot tart
& walnut leaf ice cream
Strawberry & basil mousse
Violet truffle
Orange blossom tart
Raspberry pate de fruits
Madeleine with honey
