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

APPETIZERS

RIS DE VEAU "DU BARRY"

glazed sweetbread, ginger jus, cauliflower, toasted oats, purslane

FOIE GRAS AU KUMQUAT

duck foie gras terrine, pain d’épices tartelette, kumquat confit, parsnip

HOMARD À L'AÏOLI

lobster, artichoke, potato and mâche salad, light saffron sweet garlic dressing

MAIN

DUO DE BOEUF | SUPPLEMENT 15

braised black angus short ribs or ny strip steak, thumbelina carrot, swisschard, verbena berry infused beef jus

BAR EN PAUPIETTE SAUCE MEURETTE

black sea bass, wrapped in crispy potatoes, leek fondue, red wine sauce

COQ AUX MORILLES

red wine roasted sasso chicken breast, spätzle pasta

fava beans, morels, red wine, chicken and bacon sauce

APPETIZERS

SALADE PRINTANIÈRE

tender baby lettuce, kohlrabi, green goddess dressing, orange mango and mimolette

TARTE CAROTTE VADOUVAN

curried rainbow carrots, shallot compote, pecorino romano sablé

VELOUTÉ DE PETIT POIS

chilled english pea soup, pink celery, quail egg, gressini, goat cheese panna cotta

MAIN

RISOTTO AUX ASPERGES

green asparagus and prosecco risotto, burrata, confit lemon

RAVIOLI AUX ORTIES

stinging nettle ravioli, mornay, pickled ramps, pine nuts pesto and basil

FUSILLI CARBONARA

creamy pasta with celery root, lomo pata negra, cured egg yolk, costa rica peppercorn