Tempura beans with shiso (Perilla frutescens) emulsion and leaves
Tartare with Shiso Emulsion
This was a delicious dish with veal tartare, tomato and croutons sitting on a shiso emulsion.
Smoked Mackerel with Salad
The smoked mackerel was topped with some delicious, fresh leaves that accompanied the fish perfectly.
Ravioli with sage leaves matched with Ganevat?s Dédée
Sometimes a dish and a wine just sing! This was certainly the case with the ravioli, an incredible sauce, the fried sage leaves and, of course, the Dédée from one of the master winemakers of the Jura.
Mediterranean fish with artichokes
This fish was caught locally (we didn?t remember the name) but it was cooked to a lovely crispness on the outside and was meltingly tender on the inside.
Pork, Pumpkin and Langoustine Sauce
Chocolate ice cream with rampant shards
Marzipan and Meringue
For the finish for our second meal a nod to the homeland of the chef (Denmark).