Laurent

An exceptional and complex pâté en croûte, filled with game, foie gras, and noble meats. The crust is golden and crumbly. A rich and traditional cold starter from French haute cuisine.

Marinated anchovy fillets served on crispy grilled focaccia bread. A combination of salty, marine flavors and olive oil. Perfect for starting the meal with freshness.

High-quality Iberian ham (Joselito) served on a slice of bread rubbed with tomato and garlic. The ham is melting, salty, and rich in umami. A revisited classic of Spanish tapas.

Smoked salmon from the prestigious Petrossian house, accompanied by small thick pancakes (blinis) and crème fraîche. The fish is silky and delicately smoked. To be enjoyed by combining the ingredients.

Fresh red tuna slices served with shiso, a Japanese aromatic herb with a unique taste reminiscent of basil and mint. The fish is tender and raw. A light and fragrant dish.

A fine preparation of raw sea bass, seasoned with lime and pink peppercorns. The fish flesh is delicate and fresh, enhanced by the acidity and slight spiciness of the berries.

Green asparagus cooked to perfection, served with a creamy mousseline sauce flavored with mustard. The vegetal and sweet taste of the asparagus pairs with the richness of the sauce.

Imperial quality Ossetra caviar, offering firm pearls with marine and nutty flavors. A luxurious dish served in a portion. Enjoy plain or with blinis.

Langoustines gently cooked in an aromatic broth (nage), accompanied by a light mayonnaise. The crustacean meat is tender and sweet.

A cold and creamy pea soup, garnished with fresh goat cheese and croutons. A refreshing, sweet, and vegetal dish.

Tender large white asparagus, served with an orange vinaigrette (Maltaise). The slight bitterness of the asparagus is balanced by the tangy sweetness of the sauce.

An egg with a runny yolk, topped with a light watercress sabayon sauce and garnished with caviar. A signature dish combining the richness of the egg and the saltiness of the caviar.

Frog legs sautéed with garlic, parsley, and basil. The meat is tender and delicate, reminiscent of poultry. A French classic with fresh herbs.

Rich and melting duck foie gras, seasoned with spices and served with a sweet Port wine reduction. A luxurious starter with a buttery texture.

A composed salad highlighting blue lobster, renowned for its fine and flavorful flesh. Fresh, luxurious, and served with seasonal accompaniments.

Langoustine tails wrapped in a basil leaf and crispy pastry, then fried. The contrast between the crispy exterior and the tender interior flesh is delicious.

A beef tartare prepared by hand with a knife, blending three prestigious breeds: Charolais, Wagyu, and Angus. The meat is raw, seasoned, and offers a melting, marbled texture.

A tender pan-seared beef fillet, coated with crushed peppercorns and served with a creamy pepper sauce. A powerful and classic meat dish.

Roasted sea bass fillet, served with a fine carrot purée and lightly sautéed tetragon (summer spinach). The fish has crispy skin and moist flesh.

Top-quality salmon fillet, accompanied by a black olive paste (tapenade) and green asparagus. Mediterranean flavors complement the fatty fish.

Cod loin slowly cooked for a melting texture, served in a vegetable broth flavored with saffron. A light and aromatic dish.

Langoustines presented between thin layers of crispy sesame pastry, accompanied by a curry sauce. A blend of textures and mild spices.

A large whole sole pan-fried in butter, served with a buckwheat brown butter. Ideal for sharing, the flesh is fine and easily detaches from the bone.

Grilled milk-fed lamb pieces (chops and loin) flavored with thyme. The meat is very tender, pink, and delicately flavored with herbs.

Pan-fried veal sweetbread slice, with cooking juices deglazed with sherry vinegar for acidity. Served with fresh chives.

A modern take on the classic dish of minced meat and mashed potatoes. Comforting and flavorful, with a refined presentation.

Veal sweetbread (delicate offal) pan-fried in butter, served with a Grenobloise garnish (capers, lemon, croutons). Crispy exterior and creamy interior.

Bresse chicken breast (renowned appellation) served with morels and a Jura Yellow Wine sauce. An emblematic dish with nutty and mushroom flavors.

An impressive grilled rib of beef to share, served with Béarnaise sauce and a grated potato pancake (pommes paillasson). Rich and juicy meat.