Slow

comforting mushroom hot soup, fried onions, shimeji mushroom pickles, nori seaweed, smoked paprika oil

persimmons snacked in a “tataki style”, ricotta made with tofu, slightly Korean gochujang sauce

roasted leeks with ginger, tofu in “deviled egg” way, walnut oil, chives and a hint of yuzu basil

fried Lotus roots in an oat milk and spice mixture, served with an agave mustard sauce, both crispy and tasty

rice or lentil sausages with sweet potato fries and caramel and tahini rice pudding for dessert

sausages made with chickpeas and candied tomatoes served with lentils and carrots in a delicious smoky sauce, chervil, arugula and lovage vierge

smoked tofu “tonkatsu” style, breaded and lightly fried, served with vegetables, new potatoes, pumpkin purée, all in a full-bodied mushroom jus

Portobello mushroom marinated in a Chinese barbecue sauce in a vegan burger bun, pickled onions, arugula salad, beef heart tomato, served with crispy sweet potato fries and agave mustard sauce

a classic of Chinese cuisine revisited: rice vermicelli sautéed in a sauce made with garlic and tamari, served with roasted vegetables and eryngii mushrooms in a “scallop” way, coriander, celery and pea shoots

roasted cauliflower marinated in Japanese miso, soy protein and lovage vierge, on an original cream of celery, coconut, rice paper chips

grilled sea bream fillet, roasted seasonal vegetables, miso celery cream, blue meat radish, lovage vierge, rice paper chips

Oat rice pudding with sesame paste tahini, caramelized pecans and dried dates, a comforting treat!

Red wine and cinnamon-poached figs, homemade vanilla whipped cream, black sesame lace tuile, for the last days of fig season!

Gluten-free pumpkin and apple crumble, gourmet revisited custard made with silken tofu and oat milk, homemade caramel