Gaston

Argentine ribeye steak known for its tenderness and rich flavor. Served with homemade mashed potatoes and Béarnaise sauce (emulsified butter and egg yolk with tarragon).

Aged Sirloin steak from Normandy beef. Leaner than ribeye but very flavorful due to aging. Served with mashed potatoes and pepper sauce.

Wagyu beef rump heart prepared tataki-style (lightly seared on the outside, raw inside). Served with a sauce made from piquillo peppers.

A large bone-in rib steak from the Simmental breed, known for good marbling. Designed to be shared. Price is per kilogram.

Aged L-Bone steak from Normandy beef. Similar to a T-Bone but with a smaller tenderloin section. Weighs nearly 1kg, suitable for sharing.

Premium bone-in rib steak aged in-house. Selection varies by availability. Price is per kilogram.

Exceptional world meats selection, rotating based on supply. High-end cuts for sharing. Price is per kilogram.

Roasted bone marrow served in the bone. It has a rich, fatty, butter-like texture. Spread it on the accompanying parsley-butter toast.

House-made terrine made with chicken liver. A savory meat loaf served cold, typically eaten with bread.

Hard-boiled eggs served with mayonnaise, parsley, crispy onions, and bacon bits. A classic French bistro starter.

Artichoke heart served with a cream made from Sainte-Maure (a goat cheese), pistachios, and salmon roe.

Slow-cooked preserved peppers served with cured ham from the Auvergne region.

Snails fried in a light tempura batter. Served with parsley cream and garlic chips.

Cured meat made from aged beef. Salty and flavorful, similar to bresaola.

Calf's head, a traditional French dish with a gelatinous texture. Served with steamed potatoes and sauce gribiche (mayonnaise-style cold egg sauce with capers and herbs).

Pulled lamb meat, slow-cooked until tender. Served with green peas and piquillo peppers.

Cold sliced veal covered in a creamy tuna sauce with lemon and capers. Garnished with arugula and basil-pistachio pesto croutons.

Raw hake fish cured in citrus juices. Served with 'tiger's milk' marinade containing coriander, coconut milk, and lime.

Beef burger topped with bacon. Served with french fries and salad.

Seared octopus tentacles. Served with preserved peppers, garlic, chorizo, small potatoes, and chimichurri (herb/garlic/oil) sauce.

Raw Charolais beef, hand-cut (not ground) and seasoned. Served with fries and salad.

Vegetable curry with pumpkin seeds, pickles, and coconut milk.

Warm goat cheese salad. Features honey, mixed greens, raisins, apple, walnuts, croutons, and vinaigrette.

House salad with smoked salmon, romaine lettuce, avocado, poached egg, cherry tomatoes, cucumber, vinaigrette, and basil-pistachio pesto.

Lunch set menu: Starter + Main Course. Items change daily (check the slate board).

Lunch set menu: Main Course + Dessert. Items change daily (check the slate board).

Lunch set menu: Starter + Main Course + Dessert. Items change daily (check the slate board).

A wooden board served with an assortment of cured meats. Ideal for sharing.

A wooden board served with an assortment of cheeses. Ideal for sharing.

A mixed board featuring both cured meats and cheeses.

Cheese plate served with parsley-butter toast.

Rum Baba. A small yeast cake saturated in syrup made with hard liquor, usually rum.

Chocolate lava cake with roasted hazelnuts and vanilla ice cream.

Classic Italian dessert made with coffee-soaked sponge fingers and mascarpone cheese.

An espresso served with a selection of miniature desserts. Choose tea instead of coffee for an extra charge.

French toast made with brioche bread. Served with vanilla ice cream and caramel.

Lime cheesecake served with red berries.

A traditional French dessert: a ring of choux pastry filled with praline flavored cream.

Kids' set menu including a main dish (minced steak or chicken), a syrup drink, and a dessert.

French fries.

Tender cooked carrots.

Mashed potatoes.

Side salad.

Pepper sauce.

Herbal sauce with parsley, garlic, vinegar, and oil.

Creamy sauce made from butter, egg yolks, white wine vinegar, and herbs.

French lager beer.

Craft beer from Paname Brewing Company.

Standard pale lager beer. Bottle.

Beer mixed with lemonade. Light and refreshing.

Beer mixed with lemonade and grenadine syrup. Sweet, red-colored drink.

Kir. White wine mixed with blackcurrant liqueur.

Italian bitter aperitif.

Anise-flavored pastis aperitif. Usually served with water.

Vermouth aperitif.

Non-alcoholic Martini vermouth.

Still mineral water.

Sparkling mineral water.

Still mineral water.

Sparkling mineral water.

Sparkling natural mineral water.

Cola soda.

Sugar-free cola soda.

Citrus carbonated beverage with pulp.

Lemon-lime soda.

Fruit juice.

Iced tea.

Espresso.

Decaffeinated espresso.

Double espresso or double decaf.

Lungo (espresso with more water).

Tea.

Herbal tea.

Hot chocolate.

Espresso with a dash of milk.

Double espresso with a dash of milk.

Coffee with milk.

Double coffee with milk.

Cocktail with rum, lime, mint, and soda.

Mojito topped with champagne instead of soda.

Non-alcoholic mojito.

Aperol, prosecco, and soda water.

Spritz made with St Germain elderflower liqueur.

Gin and tonic water.

Campari, vermouth, and soda water.

Italian lemon liqueur.

Italian grape-based pomace brandy.

Mint liqueur.

Irish cream liqueur.

French brandy from Cognac.

Apple brandy from Normandy.

French brandy from Armagnac.

Gin spirit.

Vodka spirit.

Sweet Italian liqueur with almond flavor.

Aged plum brandy.

Colorless fruit brandy made from Williams pears.

Colorless fruit brandy made from raspberries.

J&B Scotch Whisky.

Tennessee Whiskey.

Chivas Regal blended Scotch whisky.

Blended malt Scotch whisky.

Single malt Scotch whisky.

Japanese whisky.

Blended Scotch whisky.

Cuban rum.

White rum.

Venezuelan rum.

Rum from Cape Verde.

Yellow Chartreuse herbal liqueur, milder and sweeter than Green.

Green Chartreuse herbal liqueur, strong and distinctive.

Special edition Chartreuse 'Liqueur d'Elixir'.

Special edition Chartreuse created for the 900th anniversary.

A board of shots to share. Flavors include Monkey Brains, Chartreuse, Violet Vodka, or Grapefruit Gin.