Green and yellow mango gazpacho served with fried quinoa, dill oil and compressed cucumber – 280

Canadian lobster bisque served with chopped garlic, parsley and citrus zest – 430

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

Fruit and vegetable salad, Japanese uni, Northern Sea grey shrimp and marinated rhubarb – 940

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

Gillardeau no.2 special oysters, crunchy apple, cucumber nage and tamarind sorbet – 930

Frog legs, snow peas and macadamia nuts – 870

Foie gras and duck confit terrine served with ginger & radish chutney – 1090

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

Brittany lobster, stuffed pig trotters and black cardamom-scented mashed carrots – 2050

Rolled filet of sole with prawn mousseline, Portobello duxelles, clams and Normande sauce – 1980

Plancha-seared Hokkaido scallops, Hokkigai, leek fondue, potato confit and saffron emulsion – 1660

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

Farmed pork confit ballotine served with a borlotti bean variation and girolle mushrooms – 1280

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

Stuffed quail, morel mushrooms, Beaufort cheese and yellow wine sauce – 1460

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

Green and yellow mango gazpacho served with fried quinoa, dill oil and compressed cucumber – 280

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

Stuffed squash blossom, zucchini napoleon and dried cherry tomatoes served with bell pepper sauce – 840

Dark chocolate and ginger declination – 390

Lightly spiced candied fruit with a fig sorbet, and a walnut & almond cracker – 280

Blood orange, green & yellow mango, carrot, vanilla and pecan nuts – 320

Rose ice cream in crystalized rose petals – 410

Mille-feuille “Napoleon” – 340

Our signature dessert selection – 470