La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.

PARISIAN STEAK TARTARE* ap 32 | mc 50

capers, cornichons, quail egg

FOIE GRAS LANDAIS | 51

foie gras terrine and duck confit, grapes, smoked pears, riesling gelée

SALADE DE PRINTEMPS | 25

asparagus, artichokes, radishes, peas, gem lettuce
burrata spread, tahini pistachio dressing

RIS DE VEAU ALBUFERA| 41

crispy tartlet, caramelized sweetbreads, spinach fondue, Parisian mushroom duxelle, red pearl onions, turnip pickles, Albuera emulsion

BAY SCALLOPS & CLEMENTINE* | 35

bay scallops gratinée, red cabbage fondue, toasted cashews, tangerine, crispy menegi, Champagne-ginger sabayon

RAVIOLI DE HOMARD* | 39

lobster ravioli, fennel confit, preserved lemon, bisque emulsion

VELOUTÉ DUBARRY | 25

cauliflower soup, malt bread croutons,
balsamic reduction

TARTE CAROTTE–VADOUVAN | 29

curried rainbow carrots, shallot compote
Pecorino Romano sablé

PAPA A LA HUANCAINA | 25

Peruvian potato salad, aji amarillo and queso fresco dressing, purple olive aïoli

parmesan pommes frites 

twice baked potato

pommes dauphine 

creamy spinach casserole 

haricots verts amandine

roasted baby carrots tahini dressing 

green asparagus mousseline sauce