Razor clam slander Chartreuse jelly and seafood selection ( Upgrade to include Dorenki caviar for an additional 10€ ).

Cherry-infused foie gras, coated with a veil of thin cherry gel, alongside with mousseline brioche soldiers and dried cherries.

Crab and avocado Mille-feuilles pastry with curry oil emulsioned cream complemented by citruses.

Green curry lobster served with seasonal vegetables topped with a thin soya jelly.

Soya sauce glazed tuna, bitter orange- green apple - passion fruit - courgette, pan-seared foie gras, vinegared rice.

Low temperature cooked calf, calf dressing sauce, gnocchis and parsley oil.

Sustainably sourced fish adorned with white bread scales, accompanied by seasonal vegetables and herb-infused butter.

Our potato yarn ball, its heart encapsulates in a culinary love affair squab and foie gras. (Dish to share).

Selection of mature cheeses.

Mollet Bourbon vanilla cake, rhubarb and Sauternes ice cream and locally sourced strawberries.

Papoua Madong chocolat in a multi-textural cubic cake.

French crepes with “A la paresseuse” Praline and Orange sauce flambéed with Rémy Martin 1738 Cognac.

Tomato Profiterole paired with a fresh « Domaine de Gourdin » goat cheese curd seasoned with herbs and shallots.

Mini quail burger served alongside with plantain crisps accompanied by the renowned Point Rouge sauce.

Sardine filet with soldiers accompanied by a zesty lime-tomato-pepper sauce.

Small surprise delicacies of the season ...

Calcot and spring grilled onions, Romesco, tomato and almond cream.

« A la juive » jewish-style, baked tender peppers and home made duck ham.

Buttered Burgundy snails ramekins infused with aromatic herbs and preserved lemons.

Whelk tartare harmonized with Sriracha sauce and white bread crouton.

Spring Thai Dok Jok with seafood and flowers ( extra caviar 8€ ).

« Osciètre » 30 gr.

« Osciètre » 50 gr.

« Osciètre » 125 gr.

« Osciètre » 250 gr.

Plate of ham from purebred Bellota-Grade Iberian pigs.

Charcuterie or mixed plate.

Plate of Cecina.