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

LE VIVANEAU ROUGE HARMONIE D'AGRUMES*

red snapper crudo, kumquat, blood orange, pink radicchio, pistachio, citrus-dashi dressing, rice tuile

FOIE GRAS LANDAIS

foie gras terrine and duck confit, grapes, smoked pears, riesling gelée

TARTE DE CAROTTES AUX ÉPICES VADOUVAN

curried rainbow carrots, shallot compote, Pecorino Romano sablé

VELOUTÉ DUBBARY

cauliflower soup, malt bread croutons, balsamic reduction

TRUITE AMANDINE

pan seared trout filet, celery and potato gratin, crispy shallots, almond pesto, lemon beurre blanc

BAR EN PAUPIETTE SAUCE MEURETTE

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

VOLAILLE FERMIÈRE AUX AGRUMES*

roasted sasso chicken breast, green olives, onion soubise, grilled puntarelle, barley cromesquis, lemon confit sauce

CANARD AUX AIRELLES*

roasted duck breast, caramelized sausage, quince, parsnip, lacinato kale, lingonberry, sauce poivrade

SYMPHONIE DE BŒUF MILLÉSIMÉE*

beef tenderloin, braised black angus short rib-baked pasta, baby beets, roquefort emulsion sauce, sauce bordelaise