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A composed salad with Asian influences. It generally contains crunchy vegetables and a flavorful vinaigrette. Fresh and light to start the meal.

Grated celeriac mixed with a creamy sauce, with crab meat and diced green apple. A land-sea flavor combination with a tangy and crunchy touch. Enjoyed cold.

Thin slices or cubes of fresh tuna marinated or coated with sesame seeds. The texture is melt-in-your-mouth and the taste is reminiscent of sashimi with a hint of toasted hazelnut. To be enjoyed simply.

A slice of duck foie gras prepared in-house, served with a sweet fig and grape accompaniment. Rich, creamy, and melt-in-your-mouth. Usually spread on toast.

Pan-fried shiitake mushrooms, often with garlic and parsley. A meaty texture and a pronounced umami taste. Served hot as an appetizer.

Shrimp (prawns) wrapped in a brick or phyllo pastry with basil, then fried. Very crispy texture on the outside and tender on the inside. Eaten with fingers or a fork.

Raw salmon cut into small cubes, mixed with avocado and fresh mango. A very fresh and creamy sweet and savory combination. Ideal for a light starter.

A cold soup made from blended peas, enhanced with fresh mint. Velvety texture and a very refreshing vegetal taste. Perfect for warm days.

A small ball of creamy Italian cheese (burrata) served with eggplant puree and fresh tomatoes. Milky and melting texture combined with Mediterranean flavors. To be enjoyed with bread.

Tender piece of lamb wrapped in a thin membrane (caul) flavored with basil to retain juices, topped with a mild garlic sauce. Flavorful and juicy meat. A refined main course.

A grilled beef cut, known for its marbling and flavor, served with a creamy and spicy pepper sauce. Tender texture and pronounced beef taste. A bistronomy classic.

Minced beef seasoned with Thai flavors (spices, herbs), seared very briefly on both sides. The outside is cooked but the center remains raw. Exotic flavors and melting texture.

A pan-fried slice of veal liver, deglazed with raspberry vinegar for a sweet and sour touch. Very tender texture and characteristic iron taste softened by the fruit. Served hot.

Grilled duck breast served pink, accompanied by caramelized fruits. The duck fat pairs well with the sweetness of banana and fig. A gourmet sweet and savory dish.

A layered dish of raw tuna and likely crispy leaves or vegetables, seasoned with Japanese flavors (soy, wasabi, ginger). Fresh, textured, and elegant. Enjoy as a light main course.

Italian rice cooked slowly in broth until creamy, with pieces of green asparagus. Creamy texture with the crunch of vegetables. A comforting vegetarian dish.

White fish cooked on a plancha or in the oven, served with a sauce of olive oil, lemon juice, and herbs. Delicate and iodized flavor. A healthy and light dish.

Thin slices of premium salmon cooked in an exotic coconut milk sauce, enhanced with ginger and lime. Creamy, fragrant, and slightly tangy. Usually served with rice.

An extra portion of side dish served separately (rice, vegetables, mashed potatoes, etc.). Ideal if you are very hungry.