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 pickle

Citrus meringue tart:

Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder