L'Arôme

A prix fixe menu offering a choice of dishes. Select either two or three courses from the available list.

Crab meat served with a creamy remoulade sauce spiced with curry. Accompanied by refreshing green apple and fennel water. A delicate balance of savory, spicy, and fresh flavors.

Creamy mashed potatoes infused with a smoky flavor, topped with a generous portion of caviar. Enhanced with seaweed butter and sour cream for richness. A luxurious and savory dish.

Seared tuna loin, smoked with hay for a distinct aroma. Served with sweet parsnip purée, crisp kohlrabi, and fresh spinach. Tender texture with smoky and earthy notes.

Pasta dumplings filled with rich goose liver, served with cured fish roe (bottarga) and red prawns. The broth is a savory blend of mushrooms (cep) and Japanese dashi. An umami-rich dish with luxurious ingredients.

Premium oysters grilled over binchotan charcoal with bacon and spicy horseradish. Served with a smooth cauliflower mousse (Dubary) and dashi broth. Smoky, salty, and creamy.

Wild flatfish prepared in the style of an Alsatian casserole with potatoes and leeks. The sauce is made with white wine and truffle juice. Rich, aromatic, and comforting.

Sea bass fillet flavored with cherry blossoms (sakura). Accompanied by artichokes and Spanish cured beef (cecina). The sauce offers a floral and tangy profile.

Seared scallops served with black truffles and a risotto-style pasta dish topped with aged cheese. Finished with a sauce made from Arbois wine. Rich, nutty, and savory.

Roasted venison flavored with berries, served with a mushroom tartlet and squid. Accompanied by squid ink foam and black trumpet mushrooms. A complex dish combining game meat with earthy and marine flavors.

A classic French dish of slow-cooked hare in a rich, dark sauce with foie gras and truffles. Served with ravioli and cured pork cheek. Extremely rich, flavorful, and tender.

Tender veal meat served with a foam inspired by carbonara sauce. Accompanied by Jerusalem artichokes prepared in various ways. Creamy, savory, and earthy.

An assortment of aged cheeses curated by Martine Dubois. Typically served with bread or crackers. A savory end to the meal.

A chocolate dessert featuring warm foam and crunchy pecans. Served with ice cream flavored with vanilla, tonka bean, and hay smoke. A mix of temperatures and textures with deep flavors.

A lighter version of the classic chestnut dessert, brightened with pink grapefruit. Served with herbal Green Chartreuse ice cream. Sweet, nutty, and refreshing.

A fruit-forward dessert with stewed figs and blackberries. Topped with rich double cream from Gruyère. Fruity, creamy, and slightly tart.

A traditional hot, airy baked dessert flavored with Grand Marnier orange liqueur. Served with unique saffron ice cream and orange sauce. Delicate and aromatic.

A selection of house-made ice creams and sorbets. Ask for available flavors. Refreshing and sweet.

Espresso served with a selection of small pastries or bite-sized desserts. Perfect for sampling multiple sweets with coffee.

Tea served with a selection of small pastries or bite-sized desserts. A lighter alternative to the coffee version.

A comprehensive tasting menu featuring the chef's selected dishes. Includes amuse-bouches, crab starter, sea bass, venison, dessert, and small sweets. A complete culinary experience served in multiple courses.