Restaurant Menu

Restaurant's Menu

White cheese ravioli as a veil, marinated egg yolk, raw and cooked vegetables ³ ⁵ ⁶ ⁸ ⁹ ¹¹ ¹²

Line-caught mackerel just torched, oscietra caviar, cucumber variations ⁴ ¹⁰ ¹²

Cancale oysters no. 3 in a trilogy: grilled, green apple and turnip; pear and shallot cream; Irish coffee and rye ¹ ⁵ ⁶ ⁷ ⁸ ⁹ ¹⁰ ¹² ¹⁴

Holstein beef carpaccio, vinaigrette, wasabi leaf ¹ ⁹ ¹⁰

Filet américain ³ ⁵ ¹⁰

Line-caught sea bass cooked meunière-style, thin onion tart with walnut caramel, smoked shellfish juice ¹ ⁴ ⁷ ⁸ ⁹ ¹² ¹⁴

Rock red mullet, potato gnocchi glazed with bouillabaisse, raw celery stalk, like a fennel vichyssoise ³ ⁴ ⁷ ⁹ ¹²

Royal squab roasted on the bone, thigh tartlet, and peas with lemongrass and nor ¹ ² ⁶ ⁷

Lamb from Aveyron: The saddle and the rack, small eggplants cooked whole with black garlic and anchovy, organic kombu yogurt ² ⁴ ⁷

Beef fillet with Kâmpôt pepper, coffee and buckwheat, quince in texture, shallot tatin ¹ ³ ⁷ ⁸

Cheese ⁷

Mirabelle plum soufflé ³

Vanilla in different textures ¹ ³ ⁵ ⁷ ⁸

When peach meets verbena and lemon ¹ ³ ⁵ ⁷ ⁸