Discover an exclusive tasting dedicated to meat, the absolute protagonist in every course. Only fresh products, selected from sustainable farms: noble cuts of beef, veal, lamb and pork, processed with exceptional techniques. From dry-aged maturation to sous-vide cooking, from slow smoking to reverse barbecue, every bite enhances natural textures, juices and aromas. A sensory journey for refined palates, where raw ingredients meet master craftsmanship.

Immerse yourself in an exclusive tasting of only fish, fresh from the sea. Raw bluefin tuna tartare with yuzu, steamed red prawns with seaweed, cold-smoked amberjack, miso-marinated and grilled mackerel. Refined techniques: molecular ceviche, low-temperature sous-vide cooking, drying for intense umami. Each dish enhances purity, flavor and velvety textures. A tribute to sustainable fishing, for palates in search of oceanic elegance. 8 courses

Gourmet sushi menu: 12 nigiri and signature omakase with wild fish from Tsukiji and Hokkaido. Nigiri of 7-day aged otoro, ikura marinated in smoked dashi, creamy uni on bamboo-steamed Koshihikari rice. Techniques: binchotan torching, kelp aging, millimeter hand cuts. Signature roll with seared wagyu and black truffle. Sake pairing from micro-batches. Japanese purity elevated to contemporary luxury, in a ritual of precision and umami

An 8-course symphony in a temple of elegance. Excellent raw ingredients – truffles, caviar – dance with avant-garde techniques: spherification, fermentation, steaming of herbs. Each dish is a painting: blue lobster in smoked shellfish broth, pigeon in two services with vin santo reduction. Impeccable service, whispered room, rare wine pairings. A total experience, where taste, sight and emotion come together in pure culinary art.

Super gourmet Sea and Mountains Menu: 10 courses that combine the abyss and the summit. Gillardeau oyster with mountain pine gel; seared scallop on a porcini mushroom cream; blue lobster in a shellfish bisque with white Alba truffle; A5 wagyu with red prawns and a vin jaune reduction. Techniques: sous-vide, cold smoking, mountain broth spherification. Wild fish and noble meats blend into umami harmonies. Pairing alpine and marine wines. Fusion elegance, where land and sea become poetry.