MENU
PLATS
AMUSE-BOUCHES
Hiramasa Tartelette, caper, brown butter condiment, radish
12/each
Cod cheek nugget & caviar
33/each
Morel Barbajuan, ramp, aprium condiment
11/each
APPETIZERS
Foie gras terrine, Port and verjus gelée, Lapsang Souchong, onion flower
52
Chilled pea & watercress soup, pea sorbet, snap peas
27
Leeks sauce gribiche, grilled leeks, seaweed brown butter gribiche sauce, dill
22
Japanese Bonito, tarragon sauce, cucumber
34
Veal sweetbreads, vegetable mirepoix, spinach, sorrel, sauce Parisienne
37
Wagyu beef tartare, eggplant, sweet harissa, potato chips
34
MAIN COURSE
Golden Tilefish, green asparagus, ramp sabayon, sauce vierge
58
Lamb chop, merguez farce, sweet harissa & rosemary jus
57
Whole roasted squab, seared foie gras, Kyoto carrot and kumquat purée, sweet endive & cognac jus
135
SPÉCIALITÉ DE LA MAISON
Pithiviers Terre & Mer, potato gratin, pork farce, smoked eel, beetroot condiment
83
SIDES
French Fries
16
Seasonal Salad
16