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

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

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

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

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