Les Marchands de Vin

A refreshing cold soup combining the sweetness of peppers and the acidity of raspberries. Japanese pearls add texture and fresh goat cheese adds creaminess.

A rich and colorful composed salad with melting sweet potatoes and crunchy pecans. The mix includes lentils, red cabbage, and a fruity hint of kiwi.

A piece of roasted cod served with candied fennel. Accompanied by a land-and-sea condiment with chorizo and lemon, and bound with a flavorful veal jus.

A grilled piece of beef, known for its intense flavor, served with an original carrot-kumquat purée. Enhanced with a crispy tuile and a vibrant anchovy virgin sauce.

A vegetable dish highlighting broccoli, roasted whole. Served on a spinach purée with fresh pomegranate seeds and a gremolata condiment.

A special creation of the day, prepared according to the chef's inspiration and market produce. Ask your server for more details.

A creamy celeriac soup flavored with sweet vanilla. Served with small cubes of Granny Smith apple for a crunchy and tangy touch.

An appetizer combining the crunch of red cabbage and the smoky taste of haddock. Bound by a leek cream and enhanced by candied shallots.

Tender grilled octopus tentacles, served with different textures of corn. Accompanied by a rich and spicy creamy black pudding.

A traditional French lamb stew, slow-cooked. Served with a selection of roasted seasonal vegetables.

Endives prepared with a sweet and savory mix of dried fruits and citrus to balance the bitterness. Drizzled with a reduced clementine juice.

A special creation of the day, prepared according to the chef's inspiration and market produce. Ask your server for more details.