Lebua

Beef tartare that expresses the changing forest throughout the four seasons

A seafood pasta reinterpreted with oil pasta using a tapenade sauce made from black olives and anchovies.

Dry-aged duck breast, carrot puree, kumquat pickle mini cos

Seasonal fish, bouillabaisse stew, razor clams, broccoli, cauliflower, tomatoes, new potatoes, carrots, traditional Marseille stew

Le Bois Handmade Oat Campagne and Parsley Butter

Marinated fresh cherry tomatoes with mild bocconcini cheese and fragrant basil oil, a great salad for before a meal.

French onion soup topped with oat campagna and cheese

Warm salad topped with root vegetables and vegetables in sour cream sauce

French-style open sandwich made with sautéed broccoli, cauliflower, shrimp, and chorizo.

Brie cheese wrapped in spring roll skin and baked in the oven, served with celery powder, celery honey, cranberries, and walnuts.

A dish that reinterprets ratatouille in the Le Bois style, served on top of roasted eggplant.

Fish carpaccio made with seasonal fish, tomatoes, kumquats, mustard seed pickles, shallots, basil oil, and aburga.

A reinterpretation of snail dishes made using the brown-banded sea snail.

Spicy tomato pasta in Provence style

Cheese pasta made with spaghettini, chorizo, pecorino cheese, grana padano cheese, roasted hazelnuts, and parsley.