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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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