Beetroot bortsch with vegetable brunoise, dill and sour cream – 295

Verbena -scented lobster bisque served with pineapple – 430

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


Michel Lorain signature quail and foie gras tourte – 920

Rock lobster and heart of palm carpaccio served with sweet potato and lime rouille – 1270

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

Melted Reblochon cheese with pan-seared potatoes, truffles and pancetta – 790

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

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


Lightly-smoked sea bass served with celeriac, snow peas and caviar sauce – 2620

Roasted Maine lobster with an endive fondue and Fregula à la Carbonara – 1850

Bouillabaisse-style wild blackbelly rosefish with saffron-scented fennel purée – 1380

Pan-seared crusted Hokkaido scallops with dry bonito and sage served with linen seed and sesame risotto – 1680


Pan-seared Kamui beef fillet served with porcini and walnut purée and olive-scented – 2550

Stuffed sous-vide quail with braised garden vegetables – 1070

Pan-seared veal sweetbread with broccoli declination, rye crumble and Arabica sauce – 1890

Roasted pigeon with purple artichokes and spicy green apple chutney – 2790

Pan-seared fillet of venison served with parsnip purée, glazed chestnuts, Salicornia and sea urchin foam – 1990


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

Heirloom tomato salad with Saint-Remy-de Provence extra virgin olive oil meets the aroma of “Laab” – 780

Homemade spinach and truffle ravioli with delicate garlic and pear cream – 940


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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