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 trufes

Carpaccio de veau du Limousin «façon Vitello Tonnato» 16€

veal carpaccio «Vitello Tonnato»