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

    • Starters

    • PUMPKIN AND «FOURME D’AMBERT» SOUP

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

      9
    • LETTUCE HEART, VIRGIN DRESSING, POMEGRANATE, RED ONIONS, TOMATOES, AVOCADOS, OLIVES, CHIVES, OLIVE OIL

      12
    • GRILLED MARROW BREAD TOASTED WITH GARLIC AND ONION MARMELADE

      12

      (new)

    • PAN-SAUTÉED MUSHROOMS WITH PARSLEY SOFT BOILED EGG, TREVELEZ HAM

      13

      (new)

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

      15

      (Brillat-Savarin, Saint-Maur de Touraine, Comté)

    • DE-STRUCTURED PISSALADIERE, SARDINES, PITA BREADS, ONIONS COMPOTE, TAGGIASCHE OLIVES

      18
    • CHARCUTERIE PLATE, IBERIAN BELLOTA CHORIZO, COPPA DI MILANO, SAUCISSON ARTISANAL

      19
    • BURRATA 330G, CHERRY TOMATOES

      26
    • HOMEMADE SMOKED SALMON, WASABI CREAM, TOASTS

      27
    • To be shared between 2 or...

    • CATALAN SAUSAGE, PICKLES AND BUTTER

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

      14
    • COD TARAMA, CUCUMBER PICKLES, PITA BREADS

      14
    • Main Courses

    • BASKET OF ROASTED SEASONAL VEGETABLES, CHIMICHURRI SAUCE ,TAHINA WITH LEMON SAUCE AND TARTARE SAUCE

      15
    • VEGETARIAN POKE BOWL

      16

      (new) Japanese rice, cherry, tomatoes, avocados, carrots, soya,
      coriander, fried oinions, japanese sauce

    • CRISPY CHICKEN SALAD

      17
    • FRENCH MACARONI, MOSTOLES HAM, SOFT BOILED EGG

      18
    • SALMON POKE BOWL

      19

      (new)

    • DUCK PARMENTIER, MIXED GREEN SALAD

      19

      Daiy, peanut, egg, mustard

    • SEA BREAM CARPACCIO FROM GRENOBLE FRENCH FRIES OR SALAD

      19
    • THIN SLICE OF FREE-RANGE CHICKEN WITH MUSHROOMS, HOMEMADE MASHED POTATOES

      19
    • « CHAROLAIS » BEEF STEACK TARTARE, HOMEMADE FRENCH FRIES

      20
    • STEAMED SALMON, YOUNG SHOOTS SALAD, GOMA SAUCE

      22
    • MAMA’S CASSOULET, WHITE BEAN STEW, MIXED GREEN SALAD

      23
    • SEA-BASS, FINE MOUSSE OF CELERY, ROOT VEGETABLE CHIPS AND THAI SAUCE

      23
    • TONKATSU TUNA, JAPANESE RICE

      24
    • GRILLED SCALLOPS, FINE MOUSSE OF JERUSALEM ARTICHOKES

      28
    • MADAGASCAR VANILLA MILLE-FEUILLES, RED FRUITS COULIS

      28
    • GRILLED FLAK STEAK « Black Angus USA » PEPPER SAUCE, HOMEMADE FRENCH FRIES

      29
    • ARGENTINIAN HEARD OF RIB STEACK, 400G, «  CHIMICHURRI  » SAUCE, POTATOES WITH PARSLEY

      39
    • Desserts

    • (Please select 1 dessert from the following suggestion, it will be served to share for the whole table)

    • MR FABRE GOAT CHEESE

      8
    • SORBET OR ICE-CREAM 3 SCOOPS : VANILLA, STRAWBERRY, CHOCOLATE, COFFEE, LEMON, MANGO, PRALINE, ALMOND MILK

      8
    • COOKIE AND GLASS OF MILK

      8
    • MADAGASCAR VANILLA MILLE-FEUILLES, RED FRUITS COULIS

      9
    • ALMOND MILK ICE CREAM, RED FRUIT SAUCE, CARAMELIZED ALMONDS

      9
    • COFFEE OR TEA «GOURMAND

      9
    • LEMON MERINGUE PIE

      9
    • MAMA’S TIRAMISU

      9
    • MOLTEN CHOCOLOATE CAKE WITH A HEART OF CARAMBAR™ (20min)

      10
    • DIGESTIF GOURMAND (FOR COFFEE LOVERS)

      11
    • Gluten Free

    • CHOCOLATE ECLAIR, VANILLA ICE CREAM

      9
    • To Share

    • PARIS-BREST

      19
    • BIG BABA

      19
    • ALMOND MILK ICE CREAM, RED FRUIT SAUCE, CARAMELIZED ALMONDS

      24