Cirsee Studio
At Cirsee, cuisine becomes an experience of transformation, blending authenticity, craftsmanship, and creativity. Inspired by nature, Farah Harriche works with seasonal ingredients sourced from organic or responsibly managed agriculture, in close collaboration with local producers.
For our fifth anniversary, she has imagined creations that resonate with our world: fabric pickles, fruit leather, peas as buttonholes, and madeleines adorned with edible flowers.
Discover below the menu crafted for the occasion.
Savory
LA BOBINE - Veggie
Pickled Vegetable Rolls Stuffed with Beetroot Hummus
Allergens: Sesame
TAMAGO SANDO
Japanese white bread, Mimosa egg salad, chives
THE RAINBOW
Rainbow Crudités Platter (Multicoloured Carrots & Cauliflowers, Green Meat and Pink Meat Radishes), served with hummus and red pepper cream
No allergen
LE NENUPHAR - Veggie
Parmesan shortbread with ricotta, lemon zest and nasturtium leaves
Allergens: Goat's milk
LE CHIFFONNÉ
Truffled Ham Chiffonade on a Silver Pick, Olive Oil
No allergen
LA MOUSSELINE
Rice Paper Crisps, Trout Gravlax, Cherry, Fresh Almond & Dill
Allergens: Fish, Almond
LA BOUTONNIERE - Veggie
Savory Tartlet with Minted Pea Cream, Fresh Peas, and Marigold Flowers
Allergens: Gluten, Milk
LA CESAR - Gluten-free
Farm Chicken Ceasar Salad in Castelfranco leaves, Parmigiano Reggiano
No allergen
Sweet
LE CUIR - Vegan & Gluten-free
Apple Leather, Apricot Compote with Verbena, Sobacha
No allergen
L'IMPRIMÉ
Homemade Madeleines, Plain, Chocolate-Flower, Chocolate-Pistachio
Allergens: Gluten, Milk, Eggs
LE TRESSÉ
Strawberry Chantilly Tartlet, Braided Rhubarb, Elderflower
Allergens: Gluten
LE COUSSIN
Honey and Carrot Cake, Whipped Sumac Mascarpone, Wild Pansy
Allergens: Gluten
