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Spring menu
Siphon de mousseline d’asperges
Polenta primavera
Tofu en croûte
Banoffee revisité
New interior decoration
Pannacotta au lait d'amandes et fleur d'oranger (spring 2023)
Banoffee revisité (spring 2023)
Polenta "primavera" (spring 2023)
Siphon de mousseline d'asperges blanches (spring 2023)
Chou-fleur rôti à la harissa et sirop d'agave (spring 2023)
Main dishes
A starter with beetroot, strawberries and vegan ricotta
Starters
Dessert à l'assiette - brownie chocolat 60%
Tartelette framboise & pistache
Tartelette déstructurée au houmous de carottes rôtis au raz el hanout
Tofu mariné au schichimi togarashi & sésame
Patate douce rôtie au 7 épices libanais
Focaccia
Hummous
Risotto
Gluten free focaccia
Marinated tofu
Raspberry and pistachio tart
Tofu main course
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