LA PASSERELLE

Jerusalem artichoke gnocchi / Violets / Orange; scallops / Colonnata bacon / Matcha tea... Here, the menu follows the seasons, always giving pride of place to seafood. Trained by her father, Marie-Eglantine's creative cuisine is both elegant and hard-hitting. The Catalan chef favours dishes with iodine accents, and doesn't shy away from twisting a duck with cocoa or a lemon meringue tart with jasmine and candied fruit. These gourmet treasures are already considered to be 'signature' dishes. This festival of flavours can be served in 4, 6 or 8 courses as part of a set menu, or even blind if you so request.