INSPIRED BY THE CLASSICS OF FRENCH CUISINE, OUR MENU OFFERS A RICHLY TRANSPORTIVE EXPERIENCE GROUNDED IN THE FINEST SEASONAL INGREDIENTS AND MASTERFUL TECHNIQUE

Tartelette Albufera

watercress fondue, mushroom and black truffle duxelle, foie gras foam.

Tortellini aux Châtaignes

chestnut tortellini with fontina, parmesan and Black truffle mornay, celery root, chicken consommé.

Saint Jacques Black Tie

Scallop and black truffle baked in puff pastry, tender greens, black truffle dressing.

Duo de Veau du Limousin

Roasted Limousin Veal tenderloin and black truffle roulade, glazed sweetbread, salsify, crosnes, sauce périgueux.

Chocolat et Orange amère

Symphony of chocolates, citrus confit, black truffle foam, orange sorbet.