Jaïs

Thinly sliced, cured, and dried beef made from high-quality Tajima Wagyu. It has a deep, concentrated meaty flavor and a silky texture similar to prosciutto. Served as a cold appetizer.

Delicate zucchini flowers deep-fried in a light, crispy batter. Served with creamy Italian cheese (stracciatella) and savory olive flakes. A mix of crispy and creamy textures.

A rich pastry crust filled with savory duck or goose liver pâté mixed with pistachios. Served with a fresh herb salad to cut through the richness. Smooth, buttery, and decadent.

Thinly sliced raw white fish dressed with aromatic camelina oil and pomegranate seeds. A light and refreshing appetizer with a balance of savory and fruity tartness.

Tender roasted octopus tentacle served with beans and spicy Spanish sausage. A warm dish with smoky, savory flavors and a chewy but tender texture.

Finely chopped raw Norway lobster (langoustine) served with creamy cheese and crunchy buckwheat. Seasoned with lime for brightness. A sweet and creamy seafood appetizer.

Raw veal meat chopped and seasoned, served with sea beans (samphire) and clams. A sophisticated surf-and-turf appetizer with fresh, oceanic flavors.

A luxurious salad featuring chunks of lobster meat, crisp greens, and peas dressed in a rich sauce. Fresh, sweet, and savory.

A premium steak cut known for its marbling and deep flavor, enhanced by dry-aging. Served with sweet onion mash, rich sauce, and fries. Hearty and savory.

A prized white flatfish with firm, delicate flesh. Served with seasonal asparagus and a tangy butter sauce. Elegant and rich in texture.

A classic French dish consisting of a whole sole fish dredged in flour and pan-fried in butter, lemon, and parsley. Served with mashed potatoes. The fish is tender and flaky.

Long pasta tossed in a creamy sauce, topped with popping trout roe and citrus zest. A rich pasta dish with bursts of salty ocean flavor.

Delicate organ meat (thymus or pancreas) known for its tender, creamy texture. Served with potatoes and a rich shellfish sauce. A gourmet dish for adventurous eaters.

An assortment of fresh, seasonal vegetables prepared in various ways (roasted, steamed, or grilled). A lighter, vegetarian-friendly main course.

A massive 1kg bone-in rib steak, dry-aged for intense flavor. Designed to be shared between two or more people. Juicy, rich, and served with classic sides.

A selection of assorted cheeses, varying based on availability. Typically served with bread or crackers. Savory way to end the meal.

Choux pastry puffs filled with cream or ice cream, covered in rich, dark hot chocolate sauce. Sweet, creamy, and indulgent.

Airy whipped chocolate dessert topped with olive oil and flaky salt. The salt and oil enhance the chocolate flavor. Rich but light in texture.

Ice cream and cake covered in toasted meringue, set alight with Grand Marnier liqueur before serving. A dramatic dessert with hot and cold sensations.

A tart pastry filled with lemon custard and topped with sweet meringue. Finished with fresh lime zest. Sweet, tangy, and refreshing.

A large, freshly baked French butter cake served warm with cold vanilla ice cream. Requires a short wait time for baking. Comforting and simple.