First Course

from 22 to 28€

Spider Crab kaffir lime, samphire, lemongrass & squid ink
Tartar Gillardeau oyster n°1 tartar shallot, mango & Petrossian caviar
Crispy Langoustine Thai sauce and seasoning, pak choi, cucumber, goa cress & a coriander coulis
Fried Foie Gras from South-West France fig, sancho pepper, Monbazillac pearls, maple syrup & toasted brioche
Pigeon pie mushroom duxelle, south-west foie gras & celery root
Our selection of Petrossian Caviar as an appetizer Daurenki
Baïka
Ossetra
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First Course

Main Course

from 32 to 49€

Roasted monkfish with sage armorican sauce, tomato & squid ink emulsion
Stuffed octopus avocado & chorizo piperade
Blue Lobster Roasted in Demi-sel Butter artichoke, trout eggs, vegetables & orange/yuzu sauce
Thyme-roasted hind white chocolate parsnips & confit cranberries
Grouse cooked breast-side down chestnut cream
Pure beef filet « Rossini » style mousseline made from ratte du Touquet potatoes
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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
Leaf speculoos burgundy currant jelly & coffee cream
Declination of strawberries yahourt ice cream
Pavlova with fruits of season
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DESSERTS