Menu

Starters

• Plateau Assortie60
  Three Cheese Selections: Blue, Grana Padano, Brie, Mackerel Pâté, Marinated Olives, Parma Ham, Toasts
• Padron Peppers with Béarnaise Sauce46
  Fried peppers with maldon salt, Béarnaise's author's sauce based on egg yolks, Beurre Noisette butter, topped with reduced white wine, vinegar, aromatic herbs and tarragon
• Frog Legs58
  A classic of French cuisine. Fried in butter, with white wine, garlic and herbs. Served with bread
• Shrimp in Tempura with Avocado Wasabi Mayo52
  Five shrimp in a light, crispy coating made with starch, flour, and eggs. Served with a spicy avocado-wasabi mayo.
• Beef Tartare with Black Garlic and Parmesan Cheese 66
  Seasoned meat served with a sauce based on egg yolks, bone marrow and truffle paste. The dish is served with bread
• Salmon Tartare with Truffle Ponzu and Avocado66
  Truffle ponzu is a combination of soy sauce and citrus juice with the addition of truffle and sesame oil
• Tuna & Artichoke Carpaccio44
  Tuna, marinated artichoke, fresh fennel, capers, arugula
• Baked White Mould Cheese with Apple Chutney and Saffron60
  White mould cheese baked with thyme and garlic. Served with apple, saffron, chilli and ginger chutney – a very intense and colorful addition to the cheese. Served with bread
  
  Sauce: egg, mustard, anchovies, capers, sunflower and olive oil
• Escargots58
  Burgundy Snails stuffed with butter, garlic and Provence herbs, brioche milk bread
• Niçoise Salad with Tuna Confit52
  A mixture of t omatoes, kalamata olives, green beans, potatoes and kale. All vegetables are braised in oil with anchovies and capers. The confit tuna is cooked at a low temperature in oil with garlic, thyme and rosemary
• Salad with Roast Duck and Goat Cheese52
  Roast duck, goat cheese, salad, kalamata olives, zucchini and two types of tomatoes: fresh and sun-dried. Served with oyster mayo and sweet and sour sauce
• Foie Gras Pate72

Soup

• French Onion Soup35
  A dish of classic French cuisine. Rich broth with the aroma of white dry wine and confit onions as the main ingredient, brioche milk bread, and Parmesan cheese
• White Mushroom Velouté44
  A classic French purée soup. Cooked based on white mushrooms, potatoes, onions and cream

Main courses

• Scallops in Three Editions124
  Asian: scallop sashimi, served with ponzu sauce and citrus. American: two fried scallops with corn puree, cream, butter and crumbled bacon. French: a classic scallop fried in butter and thyme, served with beurre blanc sauce, leeks and kale chips
• Filet Mignon with Mashed Potatoes and Seasonal Vegetables110
  Steak with Demi-Glace sauce and truffle, Café de Paris butter and vegetables
• Veal Liver with Onion Marmalade, Bacon and Mashed Potatoes58
  Fried liver with caramelized red onions and port wine. Served with mashed potatoes, a Demi-Glace sauce and bacon
• Beef Tongue with Truffle BBQ, Green Peas and Crispy Oyster Mushrooms65
  Tender, melt-in-your-mouth tongue in an aromatic truffle sauce, wrapped in the creamy flavor of leek and crispy oyster mushrooms, served with a hint of fresh green peas
• Duck Breast with Celery and Cherry Sauce68
  Garnish: 1) Celery steak with duck fat, garlic and thyme 2) Celery purée: onion, thyme, garlic, celery, milk 3) Celery chips: fresh celery root, oil
  
  Cherry sauce: caramelized cherries, butter, balsamic vinegar
• Gnocchi 4 Cheeses52
  Delicate potato gnocchi in cheese sauce
• Tuna in Pepper Sauce with Potato Gratin Dauphinois58
  Tuna, potatoes, milk, cream, parmesan cheese, spinach. Pepper sauce: red wine, Demi-Glace sauce, cream and green peppers
• Steamed Salmon with Vegetables and Caviar Sauce78
  Salmon, broccoli, fennel, zucchini, cherry tomatoes, cauliflower. Served with caviar sauce
• Pork Schnitzel with Pickles and Buttered Potatoes66
  This is a hearty dish originating in rural France. The schnitzel is served with aromatic Café de Paris butter with capers, anchovies, parsley, dill and shallots
• Truffle Risotto with Tartare75
  An exquisite dish based on chicken broth, with the addition of black truffle paste, fresh seasonal truffles and white mushrooms, with beef tartare

Desserts

• Chef's Cheesecake28
• Cannoli28
  Author's interpretation of classic cannoli, made of crispy tuile dough with mascarpone cheese cream and fresh berries
• Crème Brûlée36
• Crepe Suzette with Ice Cream40
  A classic French dish: thin crepes soaked in orange sauce and liqueur, flambéed with French cognac
• Apple Tarte Tatin with Chantilly Cream32
  This French dessert is an upside-down tart with caramelized apples. The base of the dessert is a classic sand dough
• Sorbet Mix25

Special Offers

• Set-menu of 5 courses210
• Wine pairing110