2-Star-Michelin FACIL Restaurant team & TRITON Restaurant team

Champagne Veuve Clicquot Ponsardin, Brut (0,1 l)
Amuse-bouche & French butter Jean-Yves BORDIER

  1. Cucumber /Gin-Tonic-kefir/parsley/avocado-vanilla/borage/seba tare spume (TRITON team)
  2. Pork side of Schwäbisch Hallischem Wollschwein /Imperial Caviar/Gillardeau oyster/green cardamom (FACIL team)
    Riesling Hügel “Classic“, Alsace A.O.C., France (0,1 l)
  3. Duart Salmon BBQ/lentil/seaweed/Bonito fish (FACIL team)
    Côtes de Provence rosé M de Minuty, A.O.C., France (0,1 l)
  4. Fermented saddle of roe deer in Koji rice /ponzu/truffle gel/sour cherries/cranberries/nuts/bacon dust (TRITON team)
    Frankovka – late harvest, Bořetice, Springer winery, CZ (0,1 l)
  5. Beetroot /cherry/Roquefort cheese/Shiso (FACIL team)
    Pálava – choice of grapes, Lechovice winery, CZ (0,05 l)
  6. Pigeon breast Etouffe/Fenugreek/grapefruit & tamarillo (FACIL team)
    Sauvigny Les Beaune, Domain Edmond Cornu, Bourgogne, France (0,1 l)
  7. Pistachio Tarte /cassis eis/vanilla/Opalys chocolate (TRITON team)
    Royal Oporto 20 Years aged Tawny, Real Companhia Velha (0,04 l)

Coffee or selection of Kushmi teas