A menu telling a story, the story of the season and the emotions it inspires. The scallops and their sea water reduction, just highlighted with a hint of smoked mojita hot pepper, come before the warm spider crab and its avocado slivers. Later, the first cuttlefishes magnify the Tonkin mysteries bouillon, enriched with a few burnet sprouts, fennel, criste and catchfly. Dreaming of these beautiful names can sometimes make one forget about the infinite delicacies that spring offers, picked at dawn…

Un menu qui raconte une histoire, celle de la saison et des émotions qu’elle inspire. Les saint jacques de plongée et leur réduction d’eau de mer, juste exaltées de piment mojita délicatement fumé précèdent l’araignée tiède et ses lamelles d’avocat aux parfums de la flibuste. Ensuite, les premières seiches magnifient le bouillon des mystères du Tonkin qu’enrichissent quelques jeunes pousses de pimprenelle, fenouillette, cryste marine, silène et nombril de Neptune… Rêver de ces jolis noms ne peut…

Taste has to be taught. From our tongue to our larynx, there are sensory captors very sensitive to the different tastes, sweet, savoury, bitter, sour, and the Japanese umami. This taste, which goes along with the smell, allows us to appreciate the infinity of flavours that nature offers us. This is why it is important to always enrich our memory of tastes to be able to always appreciate what we savour. A chef, of course, has predispositions for identifying these flavours to later combine them; b…