Trèfle Menu
Winter 2026 Menu — Dinner
Finger amuse-bouches: Sourdough bread & walnut butter.
Mosaic of mushrooms, parsnip and sorrel: Hazelnut balsamic vinaigrette.
Sweet-and-sour stuffed pointed cabbage petal: Beetroot and smoked potato borscht.
Confit and pan-seared king oyster mushrooms, herb-studded leek: Watercress chlorophyll, seaweed and lemon foam.
Roasted cauliflower bouquet, yellow wine sabayon: Smoked Jerusalem artichokes and savory-infused jus.
Squash / Verbena / Kosho
Citrus-zested rice pudding, kiwi/persimmon: Pine crystalline and kaffir lime snow.
Sweet petit fours
Dinner Set Menu
Dinner Menu - 68 EUR: Full dinner menu.
Spring 2026 Menu — Lunch (Saturdays only)
Finger amuse-bouches: Sourdough bread & walnut butter.
Mosaic of peas and carrot with wild garlic: Crunchy radish salad.
Roasted cauliflower bouquet, yellow wine sabayon: Smoked Jerusalem artichokes and savory-infused jus.
Pear poached with rose geranium: Almond shortbread biscuit, citrus zests.
Sweet petit fours
Lunch Set Menu
Lunch Menu - 34 EUR: Saturdays only.
Food and wine pairings - 22 EUR: 2 glasses.
Food and non-alcoholic beverage pairings - 18 EUR
Mixed pairings - 20 EUR