Menu "Grands Crus” of Vegetables from the garden of Bois Giroult of Alain Passard For a "4 hands" between Laurent Gauze and Pierre Burtonboy 30 November & 1 December 2018
Spiral of root vegetables, emulsion of lemon and honey Champagne Saint Germain Blanc de Blancs - 2008
Wild bass baked on its skin Canneloni of leek & chard, emulsion of quince Chablis, Terroir des Fleys Patrick Piuze - 2017
Celery risotto & its truffle butter Clos des Centenaires Roussanne – 2017
Rack of fawn Winterharvest from the garden of Bois Giroult Château Haut-Lagrange Pessac-Léognan – 2016