RAW BAR
RAW BAR
Carpaccio de maigre, gingembre et piment jalapeño, pointe de cacao 16€
stone bass carpaccio seasoned with ginger, jalapeño pepper and a touch of cocoa
Tartare de veau fermier du Limousin 16€
tartare of farm-reared veal of Limousin
Ceviche de crevette «Obsiblue» fenouil et févettes marinés aux agrumes 17€
«Obsiblue» prawn ceviche served with citrus marinated fennel and broad beans
Ceviche de bonite, satay, citron vert et salade d’algues au sésame noir 17€
skipjack tuna ceviche served with a satay, lime and seaweed salad sprinkled with black sesame seeds
Ceviche de loup «Yucatán» eau de coco, eur de camomille et granité pomme verte 18 €
Yucatán seabass ceviche served with a coconut water,
camomille ower and green apple granita Planche de cecinas (jambon de boeuf séché) 18€
cecina platter (dry-cutted beef)
Carpaccio de boeuf fumé et pecorino à la truffe 18€
smoked beef carpaccio and pecorino seasoned with trufes
Carpaccio de veau du Limousin «façon Vitello Tonnato» 16€
veal carpaccio «Vitello Tonnato»