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

APPETIZERS

PARISIAN STEAK TARTARE* ap 32 | mc 50

capers, cornichons, quail egg

RIS DE VEAU À LA NORMANDE | 41

caramelized sweetbreads, roasted cauliflowers
toasted buckwheat, ginger infused jus
Calvados emulsion

BAY SCALLOPS & CLEMENTINE* | 35

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

FOIE GRAS LANDAIS | 51

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

MAIN

BAR EN PAUPIETTE SAUCE MEURETTE | 61

black sea bass wrapped in crispy potatoes, leek fondue
red wine sauce

DUO DE BŒUF | 68 

beef tenderloin, black angus short rib-baked pasta
baby beets, roquefort cheese emulsion, sauce bordelaise

POULET AU CITRON | 56 

roasted Sasso chicken breast, green olives, onion soubise
grilled puntarelle, barley cromesquis, lemon confit sauce

APPETIZERS

VELOUTÉ DUBARRY | 25

cauliflower soup, malt bread croutons
balsamic reduction

PANIER SALADE D'HIVER | 24

crispy Provencal kataifi, whipped ricotta, candied pecans
chicory, confit physalis
marble cheese, saffron-honey dressing

TARTE CAROTTE–VADOUVAN | 29

curried rainbow carrots, shallot compote
Pecorino Romano sablé

MAIN

TORTELLINI AUX CHÂTAIGNES | 42

chestnut tortellini with fontina and parmesan mornay
celery root, black garlic, chicken consommé

RISOTTO AUX CHAMPIGNONS | 32

mushroom risotto, roasted mushroom fricassée en persillade, purple watercress, Garrotxa cheese
port reduction