Carne de res

Wagyu beef with iodised juice and puntarelle,broth and slivers of smoked Wagyu.

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Wagyu beef, Jerusalem artichoke, coffee, oranges.

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Wagyu rumpsteak, candied griselle shallots, lemon,coriander, chard, black garlic sauce, pomelo.Lightly grilled carpaccio, pistachios, horseradish, comtécheese, capers, olives, anchovies.

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When the setting sun rises on the old county of Nice and Savoie.

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Wagyu beef sirloin, gaudes semolina fries,bean sprouts in juice.

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Wagyu beef sirloin, a few pieces marinated in salt on a thin shortbread with red onions – the piece is simply sautéed golden, a simple taggiasca juice with black olives and a frothy milk with parmesan.

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Wagyu beef topside in our Stroganov way,Loire brandade of smoked eel.

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Roasted wagyu, fermented mushrooms,black truffle, potato broth.

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Roasted Wagyu rib loin in Aomori black garlic powder and anchovies, mousseline and handmade burrata skin in balsamic tradition, sauté of black truffle in Shabu Shabu broth style.

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Wagyu in 2 preparations:- Ronce N°2 Oyster tartare in fine cucumber jelly – Vegetable broth, black garlic and horseradish

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No Sushi

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Wagyu topside like a tartare, beaufort crumble, basted in langoustine juice and cauliflower sauce.

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Wagyu beef sirloin steak and beetroot broth.

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Wagyu beef rib steak in thick pieces, marrow custard and shallot sauce, winter garden vegetables, reduction of Porto with foie gras and truffles.

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Wagyu beef, caviar, celery branch and horseradish.

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Glazed Wagyu beef piece, Alsacian pinot noir dreg sauce,beetroot and blood orange.

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Carpaccio of Wagyu beef, vegetable pickles, rocket coulis.

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Roasted Wagyu beef piece, ‘’horseradish and cardamom’’,red onion soubise, reduced juice.

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French toast with black truffles, Wagyu tartare.

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Sawdust-smoked Wagyu beef, Alpine beaufort emulsion,wild caraway seeds.

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