Le Cheval d'Or

Green olives marinated with lemongrass. A fresh and slightly citrusy flavor to start the meal.

Crispy almonds seasoned with chili and Sichuan pepper. A spicy and aromatic mix that stimulates the appetite.

A rich and complex broth based on poultry and pork, garnished with a foie gras ravioli. Served hot with fresh scallion.

Fresh radishes served with a creamy sauce, sesame, and cilantro. A fresh and crunchy starter.

Tender leeks served cold with a vinaigrette made with black vinegar, ginger, and seaweed. A classic revisited with Asian touches.

Raw minced beef seasoned with a spicy sauce and garnished with crispy elements. Melting texture and enhanced flavor.

Fried vegetables in light batter, served with a sweet honey and elderflower sauce. Crispy and delicate.

Rolls filled with seasonal vegetables and egg, served with a sweet and sour sauce. Fresh and flavorful.

Cabbage stuffed with minced pork and herbs, topped with a rich umami oyster sauce. A comforting dish.

Stuffed pasta fusing Italian and Chinese cuisine, with spicy veal, mushrooms, and ricotta. Bold flavors.

Revisited version of the hot sandwich with shrimp and fried egg, enhanced with chili oil. Rich and gourmet.

Tender scallops served with a white butter sauce, spinach, and trout roe. A refined seafood dish.

Puff pastry pie filled with lamb spiced with cumin and Sichuan pepper. A golden crust hiding juicy and fragrant meat.

Roast duck served with thin crepes and an orange hoisin sauce. To be enjoyed by wrapping the meat and sauce in the crepes.

Tofu fried until crispy, coated in a peppery and spicy sauce. A flavorful vegetarian dish.

Creamy caramel flan with a subtle infusion of toasted rice and jasmine tea. Sweet and fragrant.

Meringue-based dessert, served with fresh fruit, yogurt, and a refreshing granita.

Choux pastry dessert filled with sesame cream and red beans. A gourmet fusion.

A surprise tasting menu created by the chef. A succession of dishes to discover the restaurant's cuisine.

A prestige tasting menu with a wider selection or nobler ingredients. The chef's complete experience.