| Tomato Gazpacho |
|
with Croûtons and Ricotta Cheese |
| King Crab |
|
with Mozzarella and Avocado Salad |
| Maine Lobster in Sherry Vinegar Mayonnaise over Iceberg Lettuce |
|
|
| Traditional Veal Tonnato |
|
with Hearts of Romaine |
| Day Boat Scallops in their Shell |
|
with a Seaweed Butter |
| Foie Gras Ravioli in a Warm Chicken and Oriental-Herbs Broth |
|
|
| Spaghetti |
|
with Lobster, Scallops, Crab and Calamari |
| Osetra Caviar over a Crisp Poached Egg and Smoked Salmon |
|
|
| John Dory Fillet A La Plancha in a Barigoule Jus |
|
Served with Artichokes |
| Pan-Sautéed Amadai in a Yuzu Citrus Broth |
|
with Lily Bulbs |
| Pan-Seared Red Mullet |
|
with a Bouillabaisse |
| Roast Japanese Hanger Steak |
|
with Sautéed Shallots and Shishito Peppers |
| Breast of Squab Stuffed |
|
with Foie Gras, Wrapped in Green Cabbage Barded with Bacon |
| Free-Range Caramelised Quail Stuffed |
|
with Foie Gras, Served with Potato Purée and Summer Truffle |
| Veal's Head |
|
with Ravigote Sauce |
| Steak Tartare |
|
with Hand-Cut French Fries |
| Selection of Fine Imported French Cheeses |
|
|
| Tourmalet Sheep Cheese |
|
with a Black Cherry Jam |
| Slow-Roasted Vegetables Layered |
|
with Buffalo Mozzarella |
| Avocado Slices |
|
with Seasoned Crab Meat and Almond Oil |
| Eggplant Cannelloni |
|
with Tuna Confit |
| Fresh Langoustine Carpaccio |
|
with Poppy Seeds |
| Tart of Fennel and Smoked Salmon |
|
Topped with Herring Caviar |
| Osetra Caviar over Capellini |
|
Dressed with Fresh Tomatoes |
| Maine Lobster |
|
Served on White Asparagus Cream and Truffle Dressing |
| Caramelised Eel Layered |
|
with Smoked Foie Gras |
| Traditional Veal Tonnato |
|
with Hearts of Romaine |
| Day Boat Scallop in its Shell |
|
with Seaweed Butter |
| Crispy Frog Legs |
|
with Garlic Purée and Parsley Coulis |
| Seared Foie Gras |
|
with Gratinated Grapefruit |
| Crispy Langoustine Papillote |
|
with Basil Pesto |
| Sea Urchin in Warm Fennel Broth |
|
|
| Sautéed Squid |
|
with Violet Artichokes and Chorizo in Tomato Water |
| Pan-Sautéed Amadai in a Yuzu Citrus Broth |
|
with Lily Bulbs |
| John Dory Fillet A La Plancha in a Barigoule Jus |
|
with Artichokes |
| Pan-Seared Red Mullet |
|
with a Bouillabaisse |
| Free-Range Caramelised Quail Stuffed |
|
with Foie Gras, Served with Potato Purée and Summer Truffle |
| Sweetbreads |
|
with Sprig of Fresh Laurel and Stuffed Romaine Lettuce |
| Beef and Foie Gras Burgers |
|
with Lightly Caramelised Bell Peppers |
| La Sucre |
|
Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse |
| Le Marron |
|
Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream |
| Le Pamplemousse |
|
Grapefruit Segments, Wine Gelée, Mint Sorbet |
| Le Chocolat Noir |
|
Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream |
| Le Riz |
|
Rice Pudding, Caramelised Apple, Rosemary Ice Cream |
| Les Glaces Et Sorbets Du Jour |
|
Daily Selection of Ice Creams and Sorbets with Seasonal Fruits |
| Les Tartes Tradition |
|
Selection of Traditional Tartes |
