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

APPETIZERS

RIS DE VEAU "DU BARRY"

glazed sweetbread, ginger jus, cauliflower, toasted oats, purslane

FOIE GRAS AUX FRAISES

duck foie gras terrine, strawberry, pickled angelica, toasted brioche

HOMARD À L'AÏOLI

lobster, artichoke, potato and mâche salad, light saffron sweet garlic dressing

MAIN

DUO DE BOEUF | SUPPLEMENT 15

braised black angus short ribs or NY strip steak, thumbelina carrot, swisschard, verbena berry infused beef jus

BAR EN PAUPIETTE SAUCE MEURETTE

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

POULET À L’ESTRAGON

tarragon marinated sasso chicken breast, leg ballottine with choron sauce

summer beans and tomato fricassée, natural jus and birch syrup

APPETIZERS

SALADE D’ÉTÉ

tender baby lettuce, kohlrabi, green goddess dressing, nectarine, salted marcona almonds and mimolette

TARTE CAROTTE VADOUVAN

curried rainbow carrots, shallot compote, pecorino romano sablé

VELOUTÉ DE MAÏS

chilled corn soup, fresh ricotta, iberico ham, corn tuile and delfino cilantro

MAIN

RISOTTO ARTICHAUTS ET CHANTERELLES

artichokes and chanterelles risotto, pecorino cream sauce, port wine reduction, marjoram

RAVIOLI AUX TOMATES SECHÉES

sundried tomato ravioli, mornay, potato espuma, cashew tomato romesco and aged balsamic

FUSILLI CARBONARA

creamy pasta with celery root, lomo pata negra, cured egg yolk, costa rica peppercorn