The youngest cuttings of the day, dressed only in their own pressed oil and a little leaf salt.
Written each morning
The day's harvest, set in courses
Prices are in euros and shift with the rows. What follows is a recent week, not a fixed list. The kitchen rewrites it before each service.
The Garden MenuFrom the rowsThe cellar
The Garden Menu
A long, seasonal walk through the day's harvest, written each morning and served to the whole table.
Six weeks under salt and ember, sliced thin over a warm broth of its own trimmings.
Shelled to order, barely warmed, with a spoon of cultured cream and wild mint.
Roasted whole for hours in green hay, carved at the table like a roast.
Late fruit slow dried then returned to a clear, bright water of the same vine.
Caramelised in the wood oven until the edges turn to candy, finished with toasted seeds.
A green cream of the week's herbs, poured cold and eaten with a long spoon.
Poached in leaf vinegar, served with a thin tuile of its own skin.
From the rows
Single plates for the counter, built around one vegetable at its best.
Sealed in river clay and roasted whole, cracked open and brushed with carrot top oil.
Buried in embers overnight until it falls apart, with aged leaf vinegar.
Grilled hard over vine wood, the soft heart spooned out and bathed in green broth.
Steamed in seaweed, the crisp peel served alongside as the second course.
Hearts braised in white wine, leaves fried until they shatter.
Cooked tableside in a cloud of pine smoke, finished with a drop of fermented garlic.
The cellar
Low intervention bottles and house ferments, poured by the glass or as a guided flight.
A bright, low alcohol pour pressed from the same garden, changing every few weeks.
A grower bottle chosen to sit quietly beside the greener plates.
Textured and savoury, built for the aged roots and the smoke.
Clarified vegetable water and herb cordial, served long over ice.
From the orchard rows, three years in barrel, dry and deep.
Steeped with bitter leaves and root, poured cold before the meal.
The full reading is best taken slowly. Hold an evening for it.