Menus
First Course
Artichoke
spring garlic, bergamot, dill
Second Course
Venison tartare
chestnut, pomegranate, sunchoke
Third Course
Grilled octopus
olive oil, tsakistes olive, parsley
Fourth Course
Sturgeon
wheat berries, fennel, honey
Fifth Course
Wild boar
lentils, apple, juniper
Sixth Course
Olive oil mousse
lime, thyme, pistachio
Dessert
Honey pate de fruit
