SATURDAY EVENING EXPERIENCE MEAL MENU
AUGUST MENU 2025
Appetizer
Two surprises from the Chef
Starter
Miso-sake gravlax, black sesame and shiso — a delicate combination of the depth of miso and the freshness of salmon.
Allergens: fish, soy, sesame
Main
Beef with satay spices, accompanied by a creamy celeriac and daikon purée with yuzu, ginger-glazed carrots and lemon condiment – a balance between strength and sweetness.
Allergens: nuts, lactose, soy
Dessert
Lemon-yuzu cheesecake, black sesame biscuit and matcha jelly — a fresh and fragrant dessert with a creamy texture and subtle herbal notes.
Allergens: soy, nuts, sesame, gluten
ALTERNATIVE MENU
Appetizer
Two surprises from the Chef
Starter
Beetroot carpaccio, miso, black sesame and shiso — a vegetable variation full of umami.
Allergens: soy, sesame
Main
Sesame eggplant tataki, with the same refined accompaniments, for an equally delicious vegetarian option.
Allergens: nuts, lactose, soy
Dessert
Lemon-yuzu cheesecake, black sesame biscuit and matcha jelly — a fresh and fragrant dessert with a creamy texture and subtle herbal notes.
Allergens: soy, nuts, sesame, gluten
Chef Sébastien Hayot
Sébastien is passionate about cooking. He is a culinary entertainer, consultant, recipe creator and inspirational trainer.
Like an artist, he'll help you discover his magical world through his dishes. Gastronomic or Bistronomic cuisine
He already has a number of prestigious clients, including major international companies and government departments.
Chef Hayot uses seasonal produce and makes every effort to use local products whenever possible.
A few (generic) photos of the chef to tantalise your taste buds?
