breton style biscuit and beurre ‘kari gosse’        10

croquetas de bacalao          14

petit l’apero of olives, mixed nuts and speck        12

farinata ‘ripiena’ with melted leeks and chevre         16

salade ‘lyonsaise’ with egg, bacon, bayley hazen, date and almond        18

la tur with pepper and onion confit     (1oz white sturgeon caviar +95)         18

marigold ‘caesar’ with gin-washed trout roe         18

bucatini ‘cacio e pepe’ with chanterelle and pink peppercorn          25

caramelle with koginut squash, sage, brown butter, and amaretti            25

celeriac ‘parmigiana’ with pistachio, preserved lemon and mint 35

pan roasted cod ‘a la grenobloise’ with hazelnut and chicories 36

poulet rouge ‘under a brick’ with black trumpet and vin jaune 38

collier de boeuf ‘wagyu’ en croute, sauce au poivre, rapini 44