Lapérouse

A fresh salad composed of young shoots (mesclun), flavored with coriander and garnished with button mushrooms. A light and vegetal start to the meal.

A luxurious version of the croque-monsieur, garnished with truffle and aged Comté cheese. Rich, crispy, and melting.

A creamy mushroom soup, softened by a light cream and enhanced with black truffle (Melanosporum) pieces.

Artisanal pâté en croûte stuffed with duck and foie gras, flavored with thyme and black mushrooms. Served cold with its golden crust.

A French classic: snails served in their shells with garlic and parsley butter. To be enjoyed hot.

Duck foie gras cooked in a terrine, served with citrus condiments for freshness and toasted brioche.

Thin slices of smoked salmon served with potatoes, crème fraîche, and dill. A fresh dish with classic flavors.

A prestigious lobster salad, accompanied by crisp romaine lettuce hearts, avocado, and a rich bisque sauce.

Marinated sea bass carpaccio, seasoned with basil oil and lemon jelly. Fresh and delicate.

The prestige version of sea bass carpaccio, enhanced with a supplement of Osciètre Royal caviar for a luxurious iodized experience.

A signature dish combining the sweetness of potato with the aromatic power of caviar.

An exceptional caviar with golden pearls and a nutty flavor. Served with classic accompaniments.

The rarest caviar, from albino sturgeons. An exclusive gastronomic experience.

Perfectly cooked cod fillet, served with a classic beurre blanc sauce. A refined fish dish.

The cod with beurre blanc enhanced by the addition of Osciètre Royal caviar, adding a unique iodized touch.

Royal gilt-head bream flavored with absinthe, served with seasonal vegetables and black truffle.

Pan-seared scallops, served on a bed of melted leeks.

Tender chicken breast coated in a rich cream and morel sauce.

Lamb simmered in a spicy curry sauce, served with fragrant Madras-style rice.

Roasted veal chop, served with homemade mashed potatoes.

Thick and tender cut of beef fillet, served with very thin fries and pepper sauce.

Rigatoni pasta arranged in a timbale, garnished with Melanosporum black truffle. A luxurious pasta dish.

Fine pasta served with lobster, green vegetables, and a rich bisque sauce.

A prestigious variation of the pasta timbale, generously garnished with caviar.

Traditional mix of Mediterranean vegetables (eggplant, peppers, zucchini) simmered.

Seasonal vegetables gently cooked in a casserole dish to preserve their flavors.

Beef fillet en croute with mushrooms, served with a salad. Price per person.

Whole sole cooked in brown butter and lemon, served with capers and purée. Price per person.