L'Échiquier

Fresh green asparagus accompanied by a smoked asparagus sauce and black olive pieces. A vegetable dish with spring flavors and a smoky, salty note. Can be enjoyed cold or warm as a starter.

Ravioli stuffed with Japanese squash served with pumpkin, fresh goat cheese and hazelnuts. Sweet and autumnal flavors with a creamy and crunchy texture. A comforting starter.

Raw marinated scallops, accompanied by trout roe, crunchy kohlrabi and crème fraîche. A fresh and iodized mix with a melting texture. Refined and delicate.

Fried cheese tapioca cubes until crispy, served with pastrami and fresh fennel. Contrast of textures between the crispiness, the softness and the crunchiness of the vegetable. Gourmet and tasty.

Crispy breaded beef pieces served with seasonal vegetables and black rice. Tender meat inside with a golden coating. Main course rich in textures.

Juicy pork cut accompanied by wild garlic, sautéed asparagus and mushrooms. Earthy and forest flavors with flavorful meat. Rustic and elegant dish.

John Dory fillet (white fish) served with spinach butter, fermented black garlic and leek purée. Delicate flesh and complex umami flavors. A sophisticated seafood dish.

The chef's vegetarian suggestion, prepared with fresh market produce. Changes daily according to arrivals. Ask staff for the composition.

Fresh strawberry dessert with crunchy meringue, red fruit sorbet and creamy fromage blanc. Perfect balance between sweetness, acidity and creaminess. Very refreshing.

Flourless chocolate cake with a molten center, served with mascarpone whipped cream and hazelnuts. Rich in cocoa and gourmet. Suitable for gluten intolerant individuals.

Reimagined lemon tart with a cheesecake texture, accompanied by citrus fruits. Both tangy and sweet flavors. Fresh and creamy dessert.

Fresh ricotta cheese flavored with orange blossom, served with red berries and crunchy granola. A light dessert with floral and fruity notes. Ideal to finish the meal gently.

Selection of aged cheeses served on a plate. Allows tasting different varieties of French cheeses. Usually eaten with bread.