Cold Sea Urchin from Northern Waters, Green apple-celery remoulade, Yuzu emulsion, iodized buttered toast soldiers.

Perfectly cooked egg Benedict, house-cured beetroot trout gravlax, homemade pumpkin blinis, lemon hollandaise sauce.

Melting Mushroom Ravioli, Seasonal mushrooms, creamy Noilly-Prat broth, morels and porcini mushrooms.

Black Truffle and Free-Range Chicken Soup, in puff pastry crust, inspired by Paul Bocuse’s “V.G.E.”.

Truffle-Stuffed Scallop « Surprise » Pan-seared scallop filled with black truffle, chervil root and vanilla purée, crispy salsify, delicate poultry jus. ( suppl €6 per person )

Slow-Cooked Milk-Fed Lamb Shoulder from the Pyrenees, tender confit lamb, pulled and topped with a smoked paprika crumble, caramelized endive-mandarin tatin.

Skrei Cod Loin, Lightly Salted and Gently Confit, Norwegian winter cod cooked in brown butter with citrus notes, creamy white coco bean purée with hazelnut oil.

Duck Paupiettes Stuffed with Foie Gras, rolled duck fillet filled with foie gras, braised seasonal vegetables, rich duck jus, sweet potato purée, crispy shiitake fritter.

Wild Catch of the Day, whole wild-caught fish of the day, served for sharing with seasonal accompaniments, gingerbread-infused prawn bisque. ( suppl €9 per person )

Young Pigeon in Love with Duck Foie Gras, roasted young pigeon paired with duck foie gras, potato-wrapped breast, confit leg, and toasted bread with pigeon offal.

Selection of mature cheeses.

Raw and Cooked, light warm chocolate mousse made with single-origin chocolate, combining raw and cooked textures, finished with a crisp cocoa tuile.

Layered French opera-style cake with milk chocolate and passion fruit, almond Joconde sponge, and passion fruit coulis.

Classic French hot soufflé delicately flavored with Grand-Marnier orange liqueur.

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.