Chiquette

Organic prawns served as a semi-cooked tartare with Koshi-hikari Japanese rice. All enhanced by a fragrant lemongrass broth. A fresh and aromatic dish with Asian notes.

Fish or seafood selected according to the week's sustainable catch. Preparation varies depending on availability and the chef's inspiration. Freshness guaranteed.

Pork prepared Char Siu style (Chinese barbecue), sweet and savory and melt-in-your-mouth. Served with lacquered eggplant and mango pickles for acidity. A mix of Cantonese flavors.

Rigatoni pasta served with a Sicilian Norma sauce. Made with tomatoes, fried eggplant, salted ricotta, and parmesan. A rich and flavorful vegetarian dish.

Caramelized Eryngii mushrooms served on thin pita bread. Accompanied by a tangy mushroom duxelles and pesto. A vegetarian starter with woodland flavors.

Tender and juicy Black Angus beef fillet. Served with a shiitake mushroom parmentier and a chipotle chili-spiced jus. A rich and sophisticated meat dish.

Steamed spring vegetables served with a savory parmesan flan (Chawanmushi). Garnished with croutons and a smoked egg yolk. A delicate dish highlighting the vegetables.

Char Siu style lacquered pork with sweet and savory flavors. Accompanied by melting eggplant and crunchy mango pickles. A refined interpretation of Asian barbecue.

Russian-style dumplings filled with crab and smoked eel. Served with a creamy sauce and fish roe. A dish with intense marine flavors.