Lime–dill marinated large langoustine tartare Dorenki caviar.

Black truffle and free-range poultry “V.G.E.-style soup” Double poultry consommé with foie gras.

Lightly seared scallop galette, Runny cromesqui with farm egg and sea-urchin coral.

Marinated tender medallions of venison fillet Venison jus with blackcurrant berries, roasted baby pear Chervil-root mousseline, shiitake fritter.

Creamy Chaource cheese mille-feuille with Tuber melanosporum truffle.

Revisited Mont Blanc “blackcurrant–candied chestnut” Airy Tahitian vanilla cream biskelia milk chocolate ice cream.

Sweet treats.

Cold-sea urchin in a creamy lobster broth, melting potato, iodized toast.

Œufs cocotte baked in a white bread shell,foie gras nuggets, Bordelaise sauce, confit shallot.

Skate wing terrine, piquillo peppers, lemon, flat-leaf parsley, hen’s egg, watercress aioli.

Semi-cooked foie gras pressed with pear and smoked eel, tosazu sauce veil (+ €6/person).

Grilled scallops served on a butternut squash disc, seaweed-infused butter, sautéed Swiss chard.

Veal saltimbocca with sage and Ibérico ham, girolle mushrooms, pearl onions and melting potatoes, glossy veal jus.

Fillet of large wild gilthead sea bream,orzo-style risotto, flaky herb pastry, shellfish butter.

Red partridge gibelotte with Colonnata lard, buckwheat–celeriac galette,pumpkin pulp with orange. (+ €9/person).

Wild catch of the day, seasonal garnish, prawn bisque with gingerbread (+ €9).

Young pigeon paired with duck foie gras in a potato “ball”, confit leg, offal toast.

Selection of mature cheeses.

Homemade baba soaked in shrubb syrup, candied orange, and vanilla whipped cream.

Dark chocolate tart, Grand Cru Madong Papua, “Bernard Pacaud style”, Bourbon vanilla ice cream.

Traditional Baked Alaska with Savoy biscuit and praline ice cream, flambéed tableside with Grand Marnier. (for 2 persons)

Mini Iberian pig burger, homemade bbq qauce, confit shallot.

Espuma of porcini mushrooms,on an onion shortbread, mushroom shavings.

Salted canele with Ossau-Iraty sweet tomato, smocked eel.

Large warm croutons with Emmental cheese, dried country belly.

Squid cooking like Carbonara, bacon piece, chives & "pomade egg yolk".

Red monkfish Gravelax, Yuzu Ponzu marinade, citrus oil.

Big Conchiglioni pasta stuffed with spicy confit beef cheek.

Instant Churros with porcini mushrooms, our famous handmade Ketchup.

Chinese cap-style prawns ravioli, poached on a juice land and sea.

Famous duck foie gras from the Landes “creme brûlée”, peanut emulsion.

Plate of ham from purebred Bellota-Grade Iberian pigs.

Charcuterie or mixed plate.

Plate of Cecina.