L’OEUF FERMIER:11€
Cuit à 64°C, crème de vieux comté, oignons confits et huile de ciboulette
LE POIREAU:11€
En mosaïque façon Maki, crème de curry rouge, huile de sésame grillé et gel de soja
LE GRAVLAX :14€
De poisson aux agrumes, mayonnaise à l’ail noir, bergamote et crème épaisse
LA CHARCUTERIE IBÉRIQUE :
Tranchée minute
la petite 10€
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