DÉGUSTATION
LES PLATS EN PETITES PORTIONS
LE FOIE GRAS duck fois gras with delicate veil of Port, heart of melting pear L’AUBERGINE eggplant candied mille-feuille with mozzarella and basil LE GASPACHO tomato gazpacho with mustard sorbet LES ANCHOIS anchovies marinated, grilled red peppers and ognion LE CRABE ROYAL royal crab with thin slices of spicy raves LA BETTERAVE beet tartare with mustard sorbet LA TOMATE mediterranean tomatos carpaccio LES TACOS in trilogy with oscieter caviar and king crab, truffle potato and bluefin tuna LA LANGOUSTINE shrimp in a crisp papillote with basil LES CREVETTES shrimp in crunchy vermicelli, spiced with sumac and lime LES PALOURDES clams stuffed with pink garlic and mushrooms LA LANGUSTINE shrimp in ravioli, truffle and foie gras, stew of green cabbege LES ENCORNETS squid and artichokes, beef chorizo LE GYOZA japonise ravioli stuffed with chicken and leek, Asian-flavored broth LE CROQUE MONSIEUR with black truffle, gratinated county cheese L’ŒUF poached egg « Carbonara » style, beef bacon LE BURGER with foie gras and chopped steak and grilled peppers LES MACCARONIS black truffle on golden maccaronis with artichokes and old parmesan LE BLACK COD marinated with miso under a veil of cucumber, vegetable infusion LA CAILLE quail caramelized and stuffed with foie gras, truffle mash poatoes LE RIS DE VEAU sweetbread with fresh bay laurel, stuffed romaine leaf LE PIGEON in supreme with foie gras and cabbage L’AGNEAU DE LAIT suckling lamb chops in thyme flower
STARTERS
OUR MENU OF HOT AND COLD STARTERS
LA DORADE ROYAL sea bream carpaccio marinated with olive oil and lime LA SAINT JACQUES scallop carpaccio, sea urchin and lemon LE BAR see bass in « Ceviche » , peruvian citrus, caviar « Osciètre » L’ARTICHAUTS artichoke in « Ceviche » orange and avocado LE THON condied tuna on lettuce heart garnished with crunchy vegetables LE CAVIAR « OSCIETRE » caviar on soft boiled egg with cauilflower cream and smoked salmon LE CRABE ROYAL king crab on crunchy salad tongs prepared at the time LE SAUMON FUME norvegian smoked salmon with potato waffle and chives LE FOIE GRAS hot duck foie gras, green apple heart in tangy hibiscus juice LA POULE chicken broth, fine raviolis stuffed with foie gras and chili cream LES SPAGHETTIS in our own style
MAIN COURSES
FISH AND MEAT
LA MORUE cod fish with fraiche printed herbs to juices of vegetables and basil LE MERLAN whiting fish fried colbert with herb butter LA SOLE sole fish meuniere way L’HOMARD lobster à la plancha with romesco sauce L’AGNEAU DE LAIT suckling lamb chops in thyme flower LE COQUELET cockerel with crusty skin LA NOIX D’ENTRECOTE beef « Black Onyx », potatos and peppers « Padron » in tempura LE TOURNEDOS DE BŒUF beef with Malabar pepper, « Eryngii » mushroom and butternut raviolis
THE CHEESES
THE CHEESES
The selection of fine cheeses by the Chef
DESSERTS
THE GRAND FINAL
LE CHOCOLAT TENTATION smooth ganache chocolate «Araguani», cacao sorbet and Oreo biscuit LE MILLE FEUILLE crispy layers of puff pastry, glow Tahitian vanilla cream, almond praline L’ORIGAMI chocolat « Jivara » coffee ice cream emulsion, roasted « Piémontaises » nuts LA BRIOCHE french toast in vanilla eggnog, salted carmel LE RIZ AU LAIT rice pudding in banana frecheur, frosted heart with passion fruit LA NOIX DE COCO coconut crystallized at -200°C under emulsion of fresh mango, lime and blackurrant powder LES SOUFFLES choice : cacao «Heart of Gunanja », vanille from Tahiti, pineapple, avocado LES TARTES pies of assorted traditions LES GLACES ice cream and sorbet of the day
