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

PARISIAN STEAK TARTARE* ap 32 | mc 50

capers, cornichons, quail egg

FOIE GRAS LANDAIS | 51

foie gras terrine and duck confit, grapes, smoked pears, riesling gelée

TUNA & AVOCADO TARTARE | 36

cucumber, pickled avocado, ginger dressing, tahini sauce, rice tuile

add caviar * | 32

SALADE DE PRINTEMPS | 25

asparagus, artichokes, radishes, peas, gem lettuce, burrata spread, tahini pistachio dressing

SALADE CÉSAR | 26

romaine lettuce, roasted chicken, anchovy dressing, malt bread tuile

SAINT-JACQUES & ASPERGES BLANCHES | 42

pan seared hokkaido scallops, breaded white asparagus californian seaweed salad, lovage, limon omani dressing

RAVIOLI DE HOMARD* | 39

lobster ravioli, fennel confit, preserved lemon, bisque emulsion

VELOUTÉ D'OIGNON NOUVEAU | 25

spring onion soup, goat cheese, panna cotta, red onion chutney crispy tuile

TARTE CAROTTE–VADOUVAN | 29

curried rainbow carrots, shallot compote, pecorino romano sablé

HAMACHI CRUDO * | 28

fresh heart of palm, piquillo pepper coulis, amaranth

pommes frites 

roasted baby carrots

pommes dauphine 

creamy spinach casserole 

twice baked potato

haricots verts amandine

market greens

green asparagus mousseline sauce