16.09.2018

Variation 1

Grégoire BERGERET

Artist and chef, Grégoire Bergeret will offer an exploration of production methods around food: Act of smoking, salt, dry, ferment. So many gestures related to ancestral traditions revisited here.

5-COURSE MENU

  • Fried tofu, lemon

  • Tamagoyaki, avocado, shizo

  • Cooked smoked mackerel, pink onions, yoghurt

  • Bacon confit, turnip daikon, panisses,

  • Sponge cake, milk granita, mint


Limited places / Online booking only / Participation: 40 euros, excluding wine

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