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

OSSETRA CAVIAR

30 gr | 160.

POTAGE CRÉCY, RAVIOLES DE BŒUF

Carrot Soup, Braised Beef Ravioli

ASPERGES BLANCHES, SAUCE MOUSSELINE

White Asparagus, Hazelnuts, Puff Pastry Waffle, Sauce Mousseline

52.

OREILLER DE CHEVREUIL AU GENIÈVRE, CHUTNEY DE POIRE AU GIN

Venison and Juniper Terrine, Pear-Gin Chutney

48.

SOLE NORMANDE, RIZ AU BEURRE D’ALGUES

Poached Filet of Dover Sole, Shrimp,

Mussels, Button Mushrooms, Seaweed Butter Rice

84.

TOURNEDOS DE BOEUF À LA MATHURINI, POMMES DAUPHINE

Peppered Filet Mignon with Golden Raisins,

Crispy Potato Puffs

76.

CÔTELETTES D’AGNEAU PANÉES D’HERBES RACINES CONFITES, JUS PROVENÇAL

Herb Crusted Lamb Chops

Root Vegetables, Rosemary Jus

84.

Pommes Dauphine • Spinach à la Crème

Mushroom Fricassée • Broccolini Romanesco

20.

DÉGUSTATION DE FROMAGES

Willoughby, Chèvre d’Argental, Fourme d’Ambert,

Moses Sleeper, Comté

45.

ST-HONORÉ CARAMEL - VANILLÉ

Profiteroles, Puff Pastry, Vanilla-Caramel Cream

for two, 56.

TARTE CITRON MERINGUÉE AUX MYRTILLES

Lemon - Blueberry Tart

28.

GÂTEAU AU CHOCOLAT AMER SABAYON ESPRESSO

Dark Chocolate Cake, Espresso Emulsion

28.