Taking inspiration from the winter season, Gillon has designed seven novel dishes using carefully selected seasonal herbs and ingredients harvested from the Savoie region. He then worked closely with Monange, who created six bespoke aromas that complete the sensorial gourmet experience.  

The guided gastronomic journey begins "in the forest", with the essence of damp earth and fresh pine presented on small ceramic plates. With your olfactory sense awakened, you’ll better appreciate Gillon’s Textures of Mushroom—an assembly of portobello and button mousseline, grilled shiitake, pickled shimeji decorated with shiso and marigold cress.

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Relish in the aroma of an orange tree, which intrigues with its sweet and citrusy notes as you partake in the dish of Hokkaido scallop carpaccio piqued with the zesty notes of lemon, orange and kumquat.

Monange has also captured the fresh and salty scent of the ocean in a bottle, and there’s no better course to complement it than the dish of marinated Icelandic langoustine, served on a bed of banana shallot, sautéed lettuce seaweed deglazed with calamansi vinegar, and spring onions.

The innovative menu doesn't only serve to affirm just how fundamental fragrance and taste are in delivering a fine dining experience. Gillon hopes that what he and Monange have created will “take diners to new levels of appreciating food, evoking old memories and creating new ones”.

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