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

    • To share

    • COD TARAMA, CUCUMBER PICKLES, PITA BREADS

      11
    • PORK DRY SAUSAGE FROM BASQUE REGION

      12
    • VEGETABLE GYOZAS, RA-YU SAUCE 8 PIECES

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

      15

      Brillat-savarin, saint-maur de touraine, comté

    • CHARCUTERIE PLATE

      19

      Serrano ham, Coppa Stagionata, Schiacciata picante, Lumo embuchado

    • BURRATA 330G, CHERRY TOMATOES

      26
    • HOMEMADE SMOKED SALMON, HORSERADISH CREAM, TOASTS

      27
    • Starters

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

      5
    • GREEN LENTILS SALAD, MUSTARD VINAIGRETTE SAUCE WITH HERBS, SOFT-BOILED EGGS

      7
    • Main courses

    • CRISPY CHICKEN SALAD

      18
    • DUCK PARMENTIER, MIXED GREEN SALAD

      19
    • SEA BEAM CARPACCIO, GREEN SALAD (new)

      22

      Red onions, capers, cilantro, red radish, ginger, tomatoes, croutons, lime

    • GIOVANNI PASSERINI RAVIOLIS, RICOTTA, LEEKS AND NUTS

      23

      Homemade tomato sauce

    • STEAMED ORGANIC SALMON, CAROTS, ZUCCINIS, PAK CHOÏ, PLUM SAUCE (new)

      26
    • 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

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

      9
    • TINY APPLE PIE, VANILLA ICE CREAM FROM MADAGASCAR

      9
    • MAMA'S TIRAMISU

      9
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