Our Menu

 

 

 

 

THE STARTERS

 

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

Scallop tartare, Osciètre caviar and watercress velouté– 98€

Carabineros a la plancha, creamy artichoke with chestnut honey, chestnut emulsion – 85€

Eggs from the farm « Les Secrets de nos Vergers », Jerusalem artichokes steamed in black truffle juice– 75€

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

 

THE FISHES

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

Blue lobster with saffron, tender fennel, claws in tetragon leaves– 105€

Roasted turbot with herbs, roasted caramelised ceps, brown butter with flat-leaf parsley oil – 95€

 

THE MEATS

 

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

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

André Malraux squab from Finistère, chanterelles, celery and figs, juice enhanced with Barolo vinegar – 95€

 

THE CHEESE

 

Selection of fine cheese by Claire Griffon – 35€

 

THE DESSERTS

 

Crepes Suzette, flamed with Grand Marnier – 45€

Thin and crispy dentelle, crème brûlée and Tanzanian vanilla ice cream – 38€

Grand cru chocolate, light emulsion, fleur de lait ice cream– 35€ 

Royal Gala apple tatin, full-fruit sorbet infused with Roman chamomile– 35€

A selection of seasonal ice creams and sorbets – 35€