Each dish is built around a particular sauce of the chef’s invention. These sauces and their ingredients are served in a glass to sip alongside the dish. Diners, however, can’t simply enter and head straight to the table. A choreography team guides them first to the cellar to savour exquisite wine.
One course is served in the kitchen, and at another point, diners are invited into a ‘secret’ cheese cave adjacent to the dining room to select vintage plateware and their chosen cheeses. Top choices on the 7-course tasting menu include sardine served with a piquant green Eden sauce, plump langoustine with an airy sabayon, and turbot meuniere topped with caviar and served with shellfish, hazelnuts and potato, all surrounded by a fish broth sauce containing oysters. C’est merveilleux!
