Artist and chef, Grégoire Bergeret will offer an exploration of production methods around food: Act of smoking, salt, dry, ferment. So many gestures related to ancestral traditions revisited here.
5-COURSE MENU
- Fried tofu, lemon
- Tamagoyaki, avocado, shizo
- Cooked smoked mackerel, pink onions, yoghurt
- Bacon confit, turnip daikon, panisses,
- Sponge cake, milk granita, mint
Limited places / Online booking only / Participation: 40 euros, excluding wine