WONDERFUL

Chef Nathan Leroux

• Having always been passionate about cooking, I decided to make it my profession. During my various experiences, notably in two Michelin-starred restaurants, I learned different cooking techniques to create tasty, balanced, creative and responsible dishes.
  Vegetable salad: Beetroot Radishes, Cherry tomato pickles, Roasted celery, Candied shizo, Herb coulis Zender: Salted pike-perch with bone purée, Crème fraîche with horseradish, Fermented jalapenos and fennel, Fennel vinegar, Coriander oil Potato bread: Wheat flour, Fermented potato, Yogurt, Sourdough, Served with toasted chichito butter Cookie sandwiches: Chocolate cookies, Salted butter caramel Marinated zucchini: Zucchini marinated in fermented redcurrant juice, Chorizo cream, Green tomato coulis,Chervil oil Grilled Palm Heart: Grilled palm heart, Huancaina sauce, Cream of onion soup, NasturtiumGrilled palm heart, Huancaina sauce, Cream of onion soup, Nasturtium, Sesame Cauliflower tempura: Cauliflower tempura, Cream of cauliflower and tahini, Grated pecans, Sesame seeds Pear ice cream: Pear pickel ice cream, Pear dashi, Blackberry pearl jelly, Tarragon oil Céviché de Saint-Jacques: Scallops, Blanched asparagus, Pea purée, Blanched peas, Chervil, Tom kha soup Langoustine with red curry ice cream: Red curry glaze, Snapped langoustine, Guacamole, New onion, Litchi and lychee foam, Peanut Scallops and parsnips:Snacked scallops, Scallop ceviche, Parsnip cream, Parsnip chips, Leek green oil Cod with carrots: Low-temperature cod, Fish juice, Cream of carrot soup, Roasted carrot, Carrot fanne, Roasted potato, Roasted corn Breton strawberries:Fresh strawberries, Whipped cream, Biscuit breton, Crème basilique, Granola Salmon Gravlax: Salmon gravlax, Fresh mango and red onion pickles, Candied lemon, basil oil, Pomegranate, Dill Braised endive: Braised endive, Shavings of conté, Tarragon gel, Smoked hay cream, Hazelnut, Herb oil Carrot declination: Carrot glacé, carrot water, carotene gel, chive oil garlic and, carrot chips, red onion pickles Citrus meringue tart:Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder