First Course

from 22 to 28€

Spider Crab kaffir lime, samphire, lemongrass & squid ink
Crispy Langoustine Thai sauce and seasoning, pak choi, cucumber, goa cress & a coriander coulis
Mona Lisa potato pan-fried foie gras from the south west of France, truffle jus and Isigny cream
Fried Foie Gras from South-West France fig, sancho pepper, Monbazillac pearls, maple syrup & toasted brioche
Our selection of Petrossian Caviar as an appetizer Daurenki
Baïka
Ossetra
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First Course

Main Course

from 32 to 49€

Saint-Pierre confit at 54° C zucchini flower tempura Chlorophyll, chives, basil, anchovy, romaine lettuce and fresh mint
Baked turbot with Venere risotto and parmesan AOC
Shelled lobster exotic ratatouille with bell peppers, zucchini, mango, kiwi and passion fruit

Seven-hour salt marsh lamb pea variations, lamb jus and garlic emulsion
Dombes duck rosemary, Apicius sauce, dates and apples
Pure Holstein beef fillet morel sauce, mousseline of Rattes de Touquet potatoes and asparagus
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Main Course

DESSERTS

from 12 to 14€

Selection of matured cheeses homemade toasted foccacia, sirop de Liège, baby leaves & dried fruits
Brugmann’s Dame Blanche crispy dulcey, Madagascar vanilla & Gianduja
Lemon baba with limoncello Yoghurt ice cream
Apple pain de Gêne (Genoa bread) Beetroot mousse with whipped white chocolate and saffron ganache
Matcha tea financier (almond cake) Strawberry jelly, pistachio cream and raspberry sorbet
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DESSERTS