Benedict

A creamy preparation made from fish roe, flavored with truffle for a rich and earthy taste. Served with crispy toasted country bread.

A slice of bread topped with slices of cold roast beef. Accompanied by crunchy pickles, peppery arugula, and a mustard-spiked mayonnaise.

Breaded and fried mozzarella cheese sticks, crispy on the outside and melty on the inside. Served with a tomato and basil sauce.

Rich and fatty beef bone marrow served on a toasted slice of bread. Topped with a red wine and shallot bordelaise sauce.

Raw tuna cut into small cubes, mixed with creamy avocado and tahini (sesame paste). Garnished with hazelnuts for crunch.

Thin slices of marinated raw artichoke. Served with shavings of salty parmesan, hazelnuts and a truffle-scented vinaigrette.

A fresh Italian pasta filata cheese, with a creamy center. Served with flavorful heirloom tomatoes.

Raw salmon marinated in salt, sugar, and dill. Accompanied by avocado and a lime-spiked mascarpone cream.

Homemade duck foie gras terrine, rich and melt-in-your-mouth. Served with toast.

Three tacos filled with battered fried fish, crunchy vegetables, and fresh herbs. Enhanced by a spicy mayonnaise.

A nourishing salad based on roasted green wheat (freekeh). Mixed with fresh vegetables, sweet pomegranate, salty feta cheese and a yogurt dressing.

Crispy endives served with ash goat cheese and pieces of tart green apple. Dressed with a fresh citrus vinaigrette.

Asian-inspired salad with marinated tender beef. Rich in fresh herbs, crunchy peanuts and ginger flavors.

A complete bowl based on quinoa and lentils, topped with marinated raw red tuna and avocado. Seasoned with a sesame vinaigrette.

The classic eggs Benedict served on brioche with veal pastrami and spinach. Topped with a creamy hollandaise sauce.

A vegetarian version with creamy guacamole on cereal bread. Topped with poached eggs and hollandaise sauce.

A spicy fusion version on grilled pita with semi-cooked tuna and sautéed vegetables. The hollandaise sauce is flavored with wasabi.

Middle Eastern inspired, with a tomato and pepper compote (shakshouka). Served with feta and zaatar spiced hollandaise sauce.

Served on a crispy waffle with smoked salmon and avocado. The hollandaise sauce is flavored with dill.

Tender shredded beef served on pita bread with poached eggs. Accompanied by a rich meat jus.

Served in a puff pastry roll (NY roll) with sautéed mushrooms. The hollandaise sauce is flavored with truffle.

A rich mountain version with melted reblochon cheese, potatoes, and turkey bacon.

Cut and fried potatoes, crispy and golden.

Fresh fries flavored with truffle oil and sprinkled with thyme.

Fresh and crunchy heart of romaine lettuce.

Selection of cooked seasonal vegetables.

Roasted sweet potato pieces, seasoned with sea salt.

Macaroni pasta in a creamy, cheesy sauce, gratinated.

A baked cookie, served warm and soft. Accompanied by a scoop of vanilla ice cream and salted butter caramel.

Soft almond cake, filled with a rich pistachio cream and fresh raspberries.

A dessert for chocolate lovers, with a creamy mousse, pieces of chocolate wafer and hazelnuts.

Warm Brussels or Liège waffle, served with a gourmet sauce and whipped cream.

Golden and soft French toast, served simply with a scoop of vanilla ice cream.

Creamy fresh cheese cake on a biscuit base, topped with a tangy passion fruit coulis.

Thin and crispy crust apple tart. Served warm with ice cream and caramel.

Jellied Italian cream dessert, served with tropical fruits and a perfumed Marco Polo tea syrup.

Selection of high-quality artisanal ice creams.

Creamy milk and ice-based drink, flavored with praline and topped with whipped cream.

Southern French white wine, Chardonnay grape variety. Balanced with fruity notes.

Dry white wine from Burgundy, lively and mineral with floral aromas.

South African Sauvignon Blanc, fresh and aromatic.

Blended white wine, characterized by its freshness and marine notes.

Italian sparkling wine, light and fruity. Perfect to start the meal.

Southern French rosé wine, dry and fruity.

Corsican rosé wine from the Nielluciu grape variety.

Famous Provence rosé wine, elegant and pale.

A classic brut champagne glass (12cl).

Bottle of Ruinart house champagne, balanced and fresh.

Rosé version of Ruinart champagne, with notes of red fruits.

Champagne made exclusively from white grapes (Chardonnay), fine and elegant.

Southern red wine, spicy and fruity.

Loire red wine, light and fruity (red berries).

Bordeaux red wine, structured and elegant. Pairs well with meat.

Rhône Valley red wine, with notes of pepper and black fruits.

Grand Bordeaux wine, round and rich with woody notes.

Powerful red wine from the Northern Rhône Valley.

Chilean red wine from the Carmenère grape variety, spicy and velvety.

South African Cabernet Sauvignon, full-bodied with present tannins.

Classic Argentine blend, rich in black fruits and easy to drink.

Light, delicate and fragrant Pinot Noir from Patagonia.