Gastroville:
Scallop with beat and lemon emulsion, different leaves
Gastroville:
Pigeon tourte
Gastroville:
Pigeon tourte with truffle sauce
Gastroville:
Warm cépes tarte with coffee jelly
Gastroville:
Morels tarte with warm asparagus jelly
Gastroville:
Caviar with airy cauliflower jelly
Gastroville:
Pigeon with parsley pesto, liquid truffle puree, smoked potatoes and beet bernaise without butter and egg yolk
Gastroville:
Lamb, peas and lardo di collonata, truffles
Gastroville:
Daube - My version
Gastroville:
Tartare of gamberi, caviar and avocado
Gastroville:
gamberis and peas with aragula blossoms
Gastroville:
Asparagus, new season's garlic, cream of old parmigiano
Gastroville:
Wild asparagus with eggs and potatoes
Gastroville:
Asparagus with morels
Gastroville:
Gnocchi with truffles
Gastroville:
Asparagus, lemon and parmesan cream
Gastroville:
Epines artichokes, peas, gnocchi and emulsion of pomegranate
Gastroville:
Vegetables
Gastroville:
Veal, peas, gnocchi and truffle
Gastroville:
Lobster, epine artichokes, pomegrenate and olive oil emulsion
Gastroville:
Seabass with poivrade artichokes and oliove emulsion
Gastroville:
Salad "sous bois" with scallops and truffle vinaigrette
Gastroville:
Poularde, truffles, grilled sweet onions from Cevennes
Gastroville:
Porc from Pays Basque, epine artichokes, re-hydrated dried lemons and true jus
Gastroville:
Juniper berry smoked potatoes, lardo di colonata and truffles
Gastroville:
Scallops, truffle, leek and truffle emulsion
Gastroville:
Foie gras and bell peppers on saffron toast