rnair:
Took us 10 years to finally get a reservation
rnair:
Kitchen shot
rnair:
Tuna tartare cornet
rnair:
Oysters and pearls
rnair:
Celery root veloute with smoked duck and winter truffles
rnair:
Turbot with trumpet mushrooms and curry banana emulsion
rnair:
Scallop with saffron glaze and crispy mussel
rnair:
Bread and Butter
rnair:
Bacon wrapped rabbit
rnair:
Braised Lamb Shank | Sautéed Garden kale and mustard bechamel
rnair:
Gougere - Cheese course
rnair:
Birthday cake
rnair:
Desserts