Advance purchase requiredModern European cuisine guides this seasonal four-course experience. Begin with coquilles Saint-Jacques accompanied by artichoke, coconut and salted lemon, followed by turbot en croûte with Champagne beurre blanc and a cèpes vol-au-vent. A rich venison fillet served with salsify and pomme. Parmentier sets the stage for a festive finale: Bûche de Noël combining Valrhona chocolate, marron glacé and Nashi pear, complemented by a refreshing yuzu sorbet.
EUR 129 per person | Optional wine pairing EUR 49 per person | Advance reservations required