We work with only the best produce of the day, so the menu necessarily changes by the moment. We don’t ask for any minimum price – just pay what you think the food, service, room and so-on seem worth.
Light broth with wild mushrooms
Salad of fire-roasted apple and endive
with pine nut dressing
Cardoon braised with wild leeks
White asparagus cooked ‘en chemise’
with truffle and sumac
Raviolini stuffed with porcini
Mountain potato cooked sous vide
with miso, sake and roasted in coals.
Fondant salsify, morel ash, black rice risotto
Liquefying saffron polenta filled with white chocolate.