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with Croûtons and Ricotta Cheese
with Mozzarella and Avocado Salad
with Hearts of Romaine
with a Seaweed Butter
with Lobster, Scallops, Crab and Calamari
Served with Artichokes
with Lily Bulbs
with a "Bouillabaisse"
with Sautéed Shallots and Shishito Peppers
with Foie Gras, Wrapped in Green Cabbage Barded with Bacon
with Foie Gras, Served with Potato Purée and Summer Truffle
with Ravigote Sauce
with Hand-Cut French Fries
with a Black Cherry Jam
with Buffalo Mozzarella
with Seasoned Crab Meat and Almond Oil
with Tuna Confit
with Poppy Seeds
Topped with Herring Caviar
Dressed with Fresh Tomatoes
Served on White Asparagus Cream and Truffle Dressing
with Smoked Foie Gras
with Hearts of Romaine
with Seaweed Butter
with Garlic Purée and Parsley Coulis
with Gratinated Grapefruit
with Basil Pesto
with Violet Artichokes and Chorizo in Tomato Water
with Lily Bulbs
with Artichokes
with a "Bouillabaisse"
with Foie Gras, Served with Potato Purée and Summer Truffle
with Sprig of Fresh Laurel and Stuffed Romaine Lettuce
with Lightly Caramelised Bell Peppers
Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse
Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream
Grapefruit Segments, Wine Gelée, Mint Sorbet
Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream
Rice Pudding, Caramelised Apple, Rosemary Ice Cream
Daily Selection of Ice Creams and Sorbets with Seasonal Fruits
Selection of Traditional Tartes
with Croûtons and Ricotta Cheese
with Mozzarella and Avocado Salad
with Hearts of Romaine
with a Seaweed Butter
with Lobster, Scallops, Crab and Calamari
Served with Artichokes
with Lily Bulbs
with a "Bouillabaisse"
with Sautéed Shallots and Shishito Peppers
with Foie Gras, Wrapped in Green Cabbage Barded with Bacon
with Foie Gras, Served with Potato Purée and Summer Truffle
with Ravigote Sauce
with Hand-Cut French Fries
with a Black Cherry Jam
with Buffalo Mozzarella
with Seasoned Crab Meat and Almond Oil
with Tuna Confit
with Poppy Seeds
Topped with Herring Caviar
Dressed with Fresh Tomatoes
Served on White Asparagus Cream and Truffle Dressing
with Smoked Foie Gras
with Hearts of Romaine
with Seaweed Butter
with Garlic Purée and Parsley Coulis
with Gratinated Grapefruit
with Basil Pesto
with Violet Artichokes and Chorizo in Tomato Water
with Lily Bulbs
with Artichokes
with a "Bouillabaisse"
with Foie Gras, Served with Potato Purée and Summer Truffle
with Sprig of Fresh Laurel and Stuffed Romaine Lettuce
with Lightly Caramelised Bell Peppers
Golden Sugar Sphere, Vanilla Ice Cream, Saffron Mousse
Chocolate Croquettes, Dates, Chestnut Broth, Concentrated Milk Ice Cream
Grapefruit Segments, Wine Gelée, Mint Sorbet
Molten Chocolate Cake and Coffee Mousse Topped with Vanilla Ice Cream
Rice Pudding, Caramelised Apple, Rosemary Ice Cream
Daily Selection of Ice Creams and Sorbets with Seasonal Fruits
Selection of Traditional Tartes