Menu created with the complicity
of the tree-starred Chef Guy Savoy

    • To share

    • CATALAN SAUSAGE, PICKLES AND BUTTER

      9
    • VEGETABLE OR CHICKEN GYOZAS, RA-YU SAUCE 8 PIECES

      14
    • COD TARAMA, CUCUMBER PICKLES, PITA BREADS

      14
    • PLATE OF FULLY-MASTURES CHEESES « MARIE QUATREHOMME » M.O.F

      15
    • CHARCUTERIE PLATE, IBERIAN BELLOTA CHORIZO, COPPA DI MILANO, SAUCISSON ARTISANAL

      19
    • BURRATA 330G, CHERRY TOMATOES

      26
    • HOMEMADE SMOKED SALMON, WASABI CREAM, TOASTS

      27
    • Starters

    • FOCACCIA BREAD, OLIVE OIL,OREGANO,HUMMUS AND CANDIES LEMON

      5
    • PUMPKIN AND «FOURME D’AMBERT» SOUP

      8
    • GREEN LENTILS SALAD, VINAIGRETTE WITH HERBS, SOFT-BOILED EGGS

      9
    • CHAKCHOUKA

      9
    • Main courses

    • CRISPY CHICKEN SALAD

      17
    • DUCK PARMENTIER, MIXED GREEN SALAD

      19
    • STEAMED SALMON, YOUNG SHOOTS SALAD, GOMA SAUCE

      22
    • GRILLED FLAK STEAK « Black Angus USA » PEPPER SAUCE, HOMEMADE FRENCH FRIES

      29
    • Desserts

    • SORBET OR ICE-CREAM 3 SCOOPS

      8

      VANILLA, STRAWBERRY, CHOCOLATE, COFFEE, LEMON, MANGO, PRALINE, ALMOND MILK

    • PAVLOVA WITH RASPBERRIES

      8
    • LEMON MERINGUE PIE

      9
    • MAMA’S TIRAMISU

      9