À LA CARTE
Available Lunch and Dinner
Available Lunch and Dinner
ENTRÉES
La Soupe à L’oignon
Gratinated Onion Soup with Emmenthal Cheese 120
Le Carpaccio
Carpaccio of Hokkaido Scallops with Cucumber Rémoulade& Caviar d’Aquitaine 280
Les Escargots
Baked Snails with Provençale Butter 90
Le Royale de Foie Gras
Foie Gras Flan with Forest Mushrooms & Truffle Jus 320
Le Foie Gras Poêlé
Seared Foie Gras with Caramelized Pineapple & “Pain d’Epices” Crumble 350
PLATS PRINCIPAUX
Le Loup de Mer
Atlantic Sea Bass with Ginger Velouté, & Sautéed Vegetables 460
La Bouillabaisse
Provençale Style Fish Stew with Spiny Lobster, Red Snapper, Barammundi, Crayfish & Rouille 400
Le Pigeon
Roasted Pigeon from Bresse with Asparagus, Morel & Smoked Pigeon Consommé 400
Le Porc de Ibérique
Feather Loin “Pluma” of Iberico Pork with Charred Curried Cauliflower & Raisin Sauce 420
L’ Agneau
Herb Crusted Lamb Saddle & Chop with Aubergine Caviar & Tomato Farcies 400
Le Bœuf (Suitable for 2 Persons)
Striploin of Wagyu MB 5 with Peppercorn Sauce & Choice of Sides 870
Le Bœuf Bourguignon
Braised Beef Short Rib “Burgundy Style” with Root Vegetables 380