cociana
Menus

Twenty signature menus

Menus

A private menu is architecture, not a list. Twenty built menus with the order of the courses, the work behind each one, the service it needs and a smaller version for a Sunday.

The Eight Course Tasting DinnerMenu The full evening

The Eight Course Tasting Dinner

The classical arc: three small bites, a raw course, a soup, a fish, a meat, a cheese moment, a pre dessert and a dessert.

All year, best from September to April · €110 to €220 per guest

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Kaiseki at HomeMenu Eight small courses, one season

Kaiseki at Home

A seasonal Japanese sequence for eight: a first bite, sashimi, a clear soup, something grilled, something simmered, rice with pickles and a restrained sweet..

All year, the menu changes completely each season · €130 to €260 per guest

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The Truffle TableMenu One ingredient, six ways, six weeks a year

The Truffle Table

White truffle from late October to December, black from December to March.

White: late October to December. Black: December to March · €150 to €400 per guest

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The Game Season DinnerMenu Autumn, iron, sweetness

The Game Season Dinner

From October to January: grouse, partridge, venison, hare.

October to January · €80 to €160 per guest

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The Shellfish TowerMenu Ice, lemon, one hour of theatre

The Shellfish Tower

Two tiers of ice, oysters opened to order, langoustines cooked that morning, crab picked by hand.

All year, best September to April · €60 to €180 per guest

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Caviar ServiceMenu Thirty grams, done properly

Caviar Service

A tin on ice, a mother of pearl spoon, warm blinis and cold crème fraîche.

All year, traditional at New Year · €60 to €300 per guest

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The Mediterranean Raw BarMenu Cold, sharp, no oven

The Mediterranean Raw Bar

The summer answer to a kitchen you cannot use: raw fish, marinated prawns, tomatoes that need nothing, citrus, oil and salt.

May to September · €45 to €120 per guest

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Whole Fish in a Salt CrustMenu One fish, one table, one knife

Whole Fish in a Salt Crust

A three kilo fish in a salt crust, cracked open at the table.

All year, best May to October · €40 to €90 per guest

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The Fire LunchMenu Embers from noon

The Fire Lunch

A fire lit at ten, lunch at two: flatbread from the coals, whole vegetables in the ash, a shoulder that has had four hours and a salsa with enough acid to cut all of it..

April to October, and clear winter days · €45 to €110 per guest

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Charcoal and SpiceMenu Gulf grammar, open fire

Charcoal and Spice

A charcoal menu built on Middle Eastern seasoning: yoghurt marinades, sumac and dried lime, flatbread from the coals, lamb cooked long and a dessert of dates and cream..

November to March in the Gulf, all summer elsewhere · €55 to €140 per guest

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The Mezze TableMenu Twenty small dishes, all at once

The Mezze Table

Twenty small dishes on the table at the same time, most of them made hours earlier.

All year, best in summer · €35 to €85 per guest

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The Tuscan Long LunchMenu Four hours, one table, no hurry

The Tuscan Long Lunch

Antipasti that stay on the table, a pasta course carried out in two big bowls, bistecca from the fire, and a fruit dessert at four in the afternoon..

April to October · €45 to €110 per guest

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The Summer Garden MenuMenu Vegetables first, meat optional

The Summer Garden Menu

A vegetable led dinner where nothing feels like a substitution: charred hearts, raw and pickled elements, a grain, a whole roasted centrepiece, and cheese or fish for the guests who want it..

June to September · €35 to €90 per guest

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Pasta at the CounterMenu Three shapes, made in front of you

Pasta at the Counter

A chef’s table menu built entirely around pasta: dough made in front of the guests, three shapes, three sauces, and a green salad at the end to prove it was a meal..

All year · €35 to €80 per guest

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The Alpine WeekMenu Seven days that build

The Alpine Week

Not one dinner but seven, arranged as a rhythm: two simple nights, one showpiece, one fondue, a raclette, a soup supper and the night everyone goes out..

December to March · €120 to €200 per guest

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Fondue and Raclette, ProperlyMenu The easy night, done well

Fondue and Raclette, Properly

The night the kitchen rests and the table works.

November to March · €30 to €60 per guest

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The Sunday Roast, ElevatedMenu One joint, carved in the room

The Sunday Roast, Elevated

A rib of beef or a whole turbot, roast potatoes that take three stages, one green vegetable, a proper gravy, and a pudding that arrives while the plates are still warm..

October to April · €40 to €95 per guest

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The Midnight SupperMenu For after the party

The Midnight Supper

The course nobody plans and everybody remembers: something hot, salty and simple served at one in the morning to guests who danced instead of eating..

All year, obligatory at New Year and after a wedding · €12 to €35 per guest

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The Cheese FinaleMenu Three cheeses, not thirty

The Cheese Finale

The course that costs almost nothing to get right and is almost always got wrong: three cheeses at perfect ripeness, bread, one sweet element and a wine that suits them..

All year · €12 to €40 per guest

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The Dessert TableMenu Twelve sweet things, standing

The Dessert Table

For weddings and big receptions: a table of small sweet things instead of a plated dessert, built to survive three hours and look untouched for the first twenty minutes..

All year · €15 to €45 per guest

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