menus

 

les sauvages

07.11.2011

 

fennel ~ “semifreddo”, pickled hon shimeji, pollen, pastis

tomato garden ~ flowering mint, radish, pursulane, tomato bouillon

farmer egg ~ bacon, heirloom quinoa, green garlic

gulf shrimp ~ and their juice, corn, peas, alliums

brassicas & trumpet mushrooms, barbecue chicken hearts, eggplant

summer roots & peas ~ rabbit galantine, gribiche

today’s ricotta ~ olive oil financier, peach, walnut


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