Menu of the month

May 2026

Butter-steamed white asparagus
Served with hollandaise and hand-peeled shrimp

Sautéed palm cabbage
Served with smoked, confit egg yolk, pickled tomatoes and crispy buckwheat grains

Grilled veal fillet
Served with a variety of carrots, crushed potatoes tossed in herbs and browned butter. 
Here for veal ice cream 

Rhubarb sorbet
Served with vanilla mousse, lime-flavored frozen cream and white chocolate