Café de l’Homme

A clear poultry broth infused with lemongrass, served with vegetable-filled ravioli. A light and aromatic start to the meal.

Sautéed mushroom medley served with a poultry jus with anise notes and shiso. Earthy and herbaceous flavors.

Slice of semi-cooked duck foie gras, rich and melting. Accompanied by a sweet date paste and gingerbread for a classic contrast.

Thin slices of marinated raw fish, served with exotic fruits. A fresh dish combining the sweetness of sea bream with the freshness of papaya and coconut.

Beef seared on the outside and raw on the inside, seasoned with a complex blend of spices and herbs. Tender texture and bold flavor.

Salmon cured in salt and sugar, served with peppery salad and old-fashioned vinaigrette. Silky texture and balanced flavors.

Large plate of sashimi from two types of fish, seasoned with a citrus soy sauce (ponzu). Ideal for sharing as an appetizer.

Premium quality caviar served with small pancakes (blinis) and creamy accompaniments. A luxurious experience to share.

Seared salmon fillet, served with thin layers of lemon-flavored celeriac. A light and refined main course.

Firm-fleshed fish cooked in butter, served with a smooth purée and a rich meat jus. A flavorful surf and turf combination.

Large pan-seared scallops, served on creamy seafood risotto. Intense iodized flavor with a hint of umami.

Puff pastry pie filled with duck and foie gras, served with a wine sauce. A very gourmet and traditional dish.

Tender, lean cut of beef, served with small roasted potatoes. A simple classic, executed with care.

High-quality roasted chicken, served with its jus and thick fried potatoes. Firm flesh and pronounced flavor.

Short pasta cooked like a creamy risotto, flavored with truffle and cheese. A comforting and luxurious dish.

Supplement of caviar to enhance your dish.

Supplement of fresh black truffle, grated or sliced.

Creamy risotto topped with prestigious Italian white truffle. An exceptional and highly fragrant seasonal dish.

Whole grilled lobster, simply prepared to preserve its flavor, served with two side dishes. A royal dish to share.

Impressive, matured beef cut for optimal tenderness. Grilled and served sliced with two side dishes.

Fresh and crisp green salad, light dressing.

Fries prepared on-site, golden and crispy.

Creamy butter purée.

Selection of cooked seasonal vegetables.

Assortment of aged French cheeses, including truffle brie and goat cheese. Served with a fruity condiment.

Shortcrust pastry filled with tangy lemon cream and topped with soft meringue. A fresh and sweet classic.

Poached meringue floating on vanilla crème anglaise, drizzled with caramel. Airy texture.

Signature dessert based on meringue and fresh kiwi. Fruity and light.

Intense dark chocolate mousse served with a crunchy crumble and a hint of olive oil. An original marriage of flavors.

Choux pastry filled with vanilla whipped cream and served with dark chocolate sauce. Similar to profiteroles.

A variation of the famous Italian coffee dessert, enhanced with pecans for crunch.