A LA CARTE
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Pour Commencer
Artichoke caviar, artichoke purée served with crudités (GF) (V) | 35 |
Truffled croque monsieur, goose ham, comté cheese, béchamel sauce | 42 |
Raw
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Salmon carpaccio, cucumber, soya and mirin dressing | 60 |
Sea bass carpaccio, black truffle, pink peppercorn (GF) | 98 |
Yellowfin tuna ceviche with sesame, avocado, sweet onion vinaigrette (GF) | 110 |
Tea marinated wagyu beef carpaccio, mango, avocado, soya dressing | 90 |
French Roumégous fine oysters nº2 (GF) (S) (per piece) | 28 |
Cold
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Tomato gazpacho, vegetable brunoise (GF) | 45 |
Spicy beef toast | 65 |
King crab, avocado, olive oil and lemon vinaigrette (GF) (S) | 145 |
Burrata, datterino tomato, croutons (V) | 79 |
Foie gras terrine, caramelized onion, toasted walnut bread (A) (N) | 105 |
Whole King crab leg, spicy mayonnaise, aioli and lime wedge (GF) (S) (1 leg) | 320 |
Whole King crab leg, spicy mayonnaise, aioli and lime wedge (GF) (S) (2 legs) | 610 |
Hot
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Escargots de Bourgogne (GF) | 89 |
Gambas, garlic and coriander sauce (GF) (S) | 83 |
Crispy langoustines, lemon miso and sweet chili dips (S) | 122 |
Fried calamari, scallions, spicy mayonnaise (S) | 83 |
Honey glazed Wagyu short ribs, pomelos, spring onion, coriander | 210 |
Burrata pizza with fresh black truffle (V) | 145 |
Pan seared foie gras, spiced date chutney, pickled mango (GF) | 105 |
Salad
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Beetroot and blackberry salad, walnuts, goat cheese (GF) (V) (N) | 77 |
Quinoa and kale salad, apple, goji berries, aged parmesan cheese (GF) (V) (N) | 77 |
Salade fraîcheur, aged balsamic dressing (GF) (V) | 60 |
Lentil salad, apple, carrot, almond, soft-boiled egg (GF) (V) (N) | 65 |
Caviar
Served with blinis, crème fraiche & selection of condiments |
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Caviar Osciètre 30gr | 395 |
Caviar Beluga 30gr | 1945 |
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Pour Suivre
XL (Minimum for 2 person)
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Grilled whole sea bass (per 100gr) | 40 |
Wagyu tomahawk from the Josper Grill (1.5kg) | 980 |
Homemade parmesan gnocchi, trumpet mushrooms, white truffle (V) | 480 |
Fish and Seafood
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Grilled octopus with ratte potatoes and yuzu dressing (S) | 157 |
Roasted Scottish salmon, capers, broccolini and miso | 148 |
Chillean sea bass en papillote, shitake mushrooms, baby corn, Thai coconut sauce (S) | 175 |
Walnut crusted sea bass, pumpkin, quinoa, parmesan sauce (N) | 160 |
Grilled jumbo prawn, tomato salsa, feta, coriander (GF) (S) | 95 |
Meats
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Classic beef tartare (GF) | 155 |
Veal Milanese, rocket and cherry tomato salad | 160 |
Tournedos Rossini with black truffle, sauce Périguex (A) (GF) | 330 |
Grilled lamb chops, cashews, dried apricot, red curry, peanut oil (GF) (N) | 226 |
Lemongrass baby chicken, cherry tomato salad (GF) | 135 |
Wagyu striploin Kagoshima (Grade A5) 620g (GF) | 1100 |
Corn-fed grilled chicken breast, mozzarella, tomato concassé, basil | 126 |
Black angus rib-eye 330g (GF) | 240 |
John Stone tenderloin 230g (GF) | 285 |
Pasta and Vegetarian
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Gluten free pasta, zucchini pesto, pine seeds (GF) (V) (N) | 95 |
Coquillettes de mon enfance, veal ham | 95 |
Lobster conchiglioni pasta (S) | 160 |
Roasted pumpkin, red pepper salsa, cheese (GF) (V) | 105 |
Squid ink risotto, grilled Mediterranean calamari, tomato and basil salsa (GF) (S) | 140 |
Lemon taglioni with traditional Caviar | 230 |
Side dishes (V) (GF)
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Steamed rice | 28 |
Sautéed mixed greens | 37 |
Potato gratin | 42 |
Pomme purée | 42 |
Home-made pomme frites | 42 |
Mixed Leaves salad and cherry tomatoes | 34 |
Roasted cauliflower, black truffle, parmesan cheese | 55 |
Supplements
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Seared foie gras 50gr | 50 |
Caviar Osciètre 5gr | 93 |
Black truffle 3gr | 90 |
White truffle 3gr | 180 |
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Pour Terminer
Fruit salad, lemon herb sorbet (GF) | 50 |
Banoffee, caramel sauce, whipped cream (N) | 55 |
Chocolate fondant façon soufflé, white chocolate ice-cream (N) | 60 |
Creme brulee (GF) | 50 |
Profiteroles (N) | 70 |
Vanilla mille-feuille, salted caramel | 85 |
Tarte au citron meringuée | 85 |
Café gourmand
Available for lunch only |
45 |
Galette des Rois (N) (per slice) | 35 |
Planche de fromage | 108/203 |
Eton mess (GF) | 130/680 |
Ice cream 105 (N) | 130/680 |