| Iberian Ham |
|
toasted tomato bread. |
| Tomato Gazpacho With Croutons |
|
|
| White Asparagus Custard |
|
virgin almond oil. |
| Nicoise Salad |
|
with confit tuna belly. |
| Seared Day Boat Scallops, Endive Salad |
|
|
| Maine Lobster |
|
in sherry vinegar mayonnaise over sweet gem lettuce. |
| Caviar Over |
|
a crisp poached egg, smoked salmon. |
| Foie Gras Ravioli |
|
chicken, oriental herb broth. |
| Spaghetti With Asparagus |
|
morels, poached egg and vin jaune. |
| Sauteed Amadai |
|
in yuzu broth and lotus root. |
| Pan-Seared Sea Bass |
|
lemongrass foam and baby leeks. |
| Steamed Dover Sole |
|
with asparagus and lemon emulsion. |
| Pennsylvania Milk-Fed Veal |
|
with morels and fava beans. |
| Roast Hanger Steak |
|
sauteed shallots, shishito peppers. |
| Free-Range Caramelised Quail Stuffed |
|
with foie gras, potato puree. |
| Roast Veal Loin |
|
with lemon potato gnocchi, artichokes and veal jus. |
| Sliced Wagyu Rib-Eye |
|
wasabi spinach and harlequin peppers. |
| Steak Tartare |
|
with hand-cut french fries. |
| Selection |
|
of fine imported french cheeses. |
| Tourmalet Sheep Cheese |
|
black cherry jam. |
| Pressed Duck Foie Gras |
|
toasted bread. |
| Zucchini Scented |
|
with curry, mozzarella, ham and seasonal vegetables. |
| Crab Meat |
|
with avocado cream and tomato powder. |
| Sea Urchin In Lobster Gelee |
|
topped with cauliflower cream. |
| Organic Loche Duarte Farm Salmon Tartare With Cavia |
|
|
| Walu Carpaccio Refreshed |
|
with yuzu, delicate spices and garlic crisps. |
| Poached Baby Kyusu Oysters |
|
with salted butter. |
| Crispy Langoustine Papillote |
|
Basil Pesto. |
| Green Asparagus And Macaroni |
|
in a comte gratin, smoked veal baco. |
| Soft-Boiled Eggs |
|
on piperade, iberico ham and parsley oil. |
| Ravioli Filled |
|
with spinach and ricotta, morel. |
| Sauteed Squid |
|
violet artichokes, tomato and chorizo. |
| Seared Scallop Cooked |
|
in a shelf, spicy chive oil. |
| Pan-Seared Sea Bass |
|
lemongrass foam and baby leeks. |
| Sauteed Amadai |
|
in a yuzu broth and lotus root. |
| Seared Foie Gras |
|
with cherries and fresh almonds. |
| Sweetbreads |
|
with a sprig of fresh laurel and stuffed romaine lettuce. |
| Free-Range Caramelised Quail Stuffed |
|
with foie gras, potato puree. |
| Beef And Foie Gras Burgers |
|
caramelised bell peppers. |
| Langoustine Carpaccio |
|
with poppy seeds and caviar. |
| Scallop Cooked In The Shell |
|
with a spicy chive oil. |
| Sugar Peas Cappuccino On Spring Onion Custard |
|
|
| Steamed Dover Sole |
|
with asparagus and lemon emulsion. |
| Caramelised Black Cod |
|
with daikon and yuzu broth. |
| Free-Range Caramelised Quail Stuffed |
|
with foie gras, potato puree. |
| Le Parfum Des Iles |
|
passion fruit cream, rum granite, coconut silk. |
| Le Tendance Chocolat |
|
chocolate cream, bitter chocolate sorbet and chocolate cream cookies. |
| Et Sa Gourmandise |
|
espresso coffee or tea served with candy. |
| Le Tendance Chocolat |
|
chocolate cream, bitter chocolate sorbet and chocolate cream sandwich cookies. |
| La Bulle |
|
golden bubble filled with champagne sabayon, mandarin sorbet and orange supreme. |
| L'Erable |
|
mascarpone and cinnamon mousse, pecan sable, pineapple and maple ice cream. |
| La Banane |
|
caramelised banana with rum, milk chocolate mousse, crispy rice praline, banana cotton candy. |
| Le Mikado |
|
orizaba chocolate cream with peanut strudel and coffee dome. |
| Le Souffle |
|
orange blossom and grand marnier soufflé served with stracciatella ice cream. |
| Les Tartes |
|
selection of traditional tarts. |
