Our Menu

THE STARTERS

Stuffed macaronis with black truffle, celeriac and duck foie gras « en gratin » – 115€

Scallop tartare with oysters, caviar, and verbena emulsion – 98€

Duck foie gras prepared like a pot-au-feu, winter vegetables with lovage – 85€

Wild mushrooms in a tonka bean cappuccino, sweet onions royale – 75€

Osciètre prestige caviar, buckwheat blinis – 110€ les 20g /275€ les 50g

THE FISH

Braised sea bass, imperial caviar, beech wood smoked sea potatoes – 125€

Blue lobster with chestnut honey and rosemary, artichokes stuffed with lobster claws – 105€

Roasted scallops, cauliflower velouté, tangy brown butter – 100€
White truffle supplement + 80€

THE MEATS

Rossini style beef filet from Bavaria, steamed seasonal vegetables – 105€

Duck from Challans à l'orange, blood orange condiment, carrots and shiitake mushrooms with thyme flower – 190€ for two

André Malraux squab from Finistère, tender chard leaves, chanterelles, and caramelized figs – 95€

Rack of lamb from Lozère roasted with savory, vegetables from Île-de-France, reduced lemon and piquillo pepper jus – 115€

THE CHEESE

Selection of fine cheese, by Claire Griffon – 35€

THE DESSERTS

Crepes Suzette, flamed with Grand Marnier – 45€

Soft meringue and red vanilla from Tanzania, crispy milk veil – 38€

Cacao blossoms and Grand Cru chocolate served hot and cold, frozen treat with mucilage and fleur de sel – 35€

Solliès figs steamed in their leaves, fig leaf emulsion, crispy opaline – 35€

Elysée timbale 2026 version, vanilla, rosewater and raspberry – 35€

A selection of seasonal ice creams and sorbets – 35€