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

RISOTTO ASPERGES ET MORILLES 

green asparagus and morel mushrooms risotto, robiola bosina cheese, aged balsamic 

TORTELLINI ROUGE

beet and gruyère cheese mornay tortellini in sweet onion broth, pine nuts, tarragon 

TRUITE AU CHABLIS

grilled sea trout, coffee rub, clam “gratinée”, purple barley, chablis clam sauce 

BAR EN PAUPIETTE SAUCE MEURETTE

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

DORADE MÉDITERRANÉENNE 

baked filet of dorade, patty pan squash, zucchini, fennel cream, kalamata olives, sauce vierge

POULET AU VIN JAUNE

roasted sasso chicken breast, grilled porcini mushroom, kale, hazelnuts, sauce au vin jaune 

CANARD MONTMORENCY

roasted duck breast, confit leg ravioli, cured foie gras shavings, red cherries, kohlrabi, montmorency sauce

DUO DE BOEUF

braised black angus short rib & NY strip, pommes anna, sauce “beer carbonnade” - sup | 20 

GALETTE DE PÊCHE

lemon verbena peach jam, vanilla ice cream, almond cream

MOELLEUX AU CHOCOLAT

molten chocolate cake, salted caramel, mint-lemongrass ice cream

VACHERIN AUX FRAISES

strawberry sorbet, olive oil ice cream, ma khaen berry meringue, stracciatella chantilly 

CHERRIES JUBILEE

chiffon sponge, smoked vanilla ice cream, cooked brandied cherries

TARTE TROPÉZIENNE

orange blossom crème légère, grand marnier brioche

GÂTEAU CHOCOLAT- MÛRE

devil’s food cake, dark chocolate licorice crémeux, blackberry sorbet 

GLACES

salted caramel, chocolate, coffee, vanilla (choose three)

SORBETS

lemon elderflower, mango, coconut lime, raspberry (choose three)