SOUPS

Broccoli and Saint-Rémy-de-Provence extra virgin olive oil cold soup with grilled almond notes – 295

Wild mushroom -scented crayfish bisque served with long leaf parsley cream – 430

Caramelized onion soup flavored with daikon and served with gruyere tuile – 370

APPETIZERS

Hokkaido scallops served on a delicate black garlic gelée, Jerusalem artichoke emulsion and radishes – 870

Razor clams in their gelée with savoy cabbage and sea urchin cream – 690

Warm special Gillardeau oysters served with rye porridge, lettuce purée and crêpes – 970

Frog legs served with morel mushrooms and black cardamom emulsion – 1200

Duck foie gras torchon, marbled with bonito and wakame seaweed, served with a mushroom chutney, plankton salt and miso bread – 1090

FISH, SHELLFISH & CRUSTACEANS

Steamed sea bass served with celeriac julienne and truffle butter – 2400

Brittany lobster glazed with herbs butter, Ziti pasta gratin and bok choy coulis – 2900

Turbot served with Suaeda maritime and olive, lemon thyme juice – 2650

Plancha-seared Hokkaido scallops, cabbage declination and citrus flavours – 1380

MEAT & POULTRY

Pan-seared Kamui beef fillet served with carrot and apple purée, rosemary jus – 2550

Farmed pork “à la Royale” served with chestnut purée and wild mushroom – 1580

Pan-seared veal sweetbread « à la Grenobloise », with brown butter emulsion and caper powder – 1890

Roasted pigeon filet and truffle white pudding, mashed potato and salsify – 2210

Pan-seared fillet of venison served with a cream of hazelnut & butternut squash, mustard and amaranth – 1990

VEGETARIAN

Caramelized onion soup flavored with daikon and served with gruyere tuile – 370

Broccoli and Saint-Rémy-de-Provence extra virgin olive oil cold soup with grilled almond notes – 295

Root vegetable ravioli, herb oil and Arabica coffee sauce – 620

Sun flower seeds Al-dente, pan-seared butternut squash, physalis and tamarin leaves – 840

DESSERTS

3 pieces for 470 or 5 pieces for 720

Dulce mousse and roasted pineapple sphere

Pear declination and almond Florentine

Strawberry and basil vacherin

Raspberry and cinnamon tart

Macaé chocolate and apricot

Mille-feuille “Napoleon”

Rose ice cream in crystalized rose petals

Passion fruit soufflé

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