Bistro Menu

Slow-cooked organic egg, wild morel velvety cream, golden sourdough croutons, and garden chervil.

Duck foie gras mi-cuit, spiced apple-grape chutney, Guérande sea salt flakes, and warm toasted brioche.

Creamy summer truffle béchamel center, 18-month cured Parma ham, crispy panko crust, and garlic aïoli dip.

Scottish salmon cured with fresh dill and pink peppercorns, cauliflower couscous with toasted pine nuts, and lemon sour cream.

Wild king prawns in Japanese panko breadcrumbs, whipped yuzu avocado purée, house ponzu gel, and wakame seaweed.

Shelled fresh half lobster, crunchy market julienne, grapefruit segments, baby spinach leaves, and cognac cocktail dressing.

Soft Spanish potato tortilla with sweet onions and bellota chorizo slices, topped with warm spiced garlic aïoli espuma.

24-month thinly sliced Bellota ham, bellota chorizo, lomo, 18-month raw milk Comté, farm Saint-Nectaire, butter, and rustic sourdough bread.

South-West farm duck breast served pink, thyme honey and balsamic reduction, sautéed baby potatoes, and unpeeled garlic.

250g prime center cut seared to perfection, served sizzling in cast iron with thyme clarified butter and golden dauphine potatoes.

Pearly Atlantic cod fillet, fresh basil butter gnocchi, sautéed oyster mushrooms, rich pan jus, and wild garlic foam.

Handmade fresh pasta, summer truffle velvet cream, truffled ham shavings, roasted pine nut pesto, and smoked burrata espuma.

Fresh monkfish tail pan-seared, colorful market vegetables, silky coconut milk broth infused with mild green curry and lemongrass.

Carnaroli rice mantecato with 24-month Parmigiano Reggiano, wild mushrooms, parmesan crisp, and fresh truffle shavings.

28-day dry-aged Normandy beef flame-grilled, rich wild porcini mushroom sauce, hand-cut house fries, and green salad.

Pan-seared royal prawns, sun-dried tomato pesto spaghetti, crispy Iberian chorizo cubes, and squid ink lace tuile.

Caramelized salted-butter apples, crispy all-butter puff pastry, served warm with a dollop of Normandy Isigny crème fraîche.

Crispy wafer praline base, 66% dark chocolate ganache, bitter cocoa lace tuile, caramelized Piedmont hazelnuts, and espresso foam.

Roasted cocoa nib shortbread, fresh raspberries, light Madagascar vanilla diplomat cream, and raspberry reduction.

Crisp Swiss meringue shell, lavender-honey roasted apricots, and artisanal Velay lemon verbena ice cream.

Crispy buttered phyllo pastry layers, crushed Iranian pistachios, wild flower honey syrup, served with fior di latte ice cream.

Airy dark chocolate mousse made with Caraïbe 70% chocolate, Guérande sea salt flakes, and roasted cocoa nibs.