The season
The asparagus.
White and noble, April to June: the shortest season of the year.
Out of season
In spring, white asparagus makes its entrance: a prized vegetable, a fleeting season, a menu of its own. The chef serves it from starter to main, from a velouté with roasted hazelnut oil to the great classics, mousseline or Flemish-style, by way of pairings with smoked salmon or cured ham.
The season stretches from April to June, as long as the harvest allows, and the Discovery Menu turns to asparagus too.
Asparagus season returns in spring, from April to June.