Petit Victor Hugo (PVH)

Creamy preparation based on smoked cod roe. Creamy texture and pronounced iodized taste. Served with small warm blinis for spreading.

Cooked and smoked salmon flesh, flaked and mixed with fat for a spreadable texture. Rich and savory flavor. Served with slices of toasted bread.

Small sardines preserved in quality olive oil. Tender and melting flesh. Simply enjoyed with toasted bread and a touch of salted butter.

A detoxifying and refreshing green juice. Blend of green vegetables and fruits with a spicy hint of ginger. Fluid texture and vegetal taste.

Vitamin-rich cocktail based on pressed carrot and orange. Ginger adds a spicy and invigorating note. Energizing drink with a naturally sweet taste.

Creamy butternut squash soup topped with pieces of pear and chestnuts. Sweet, sweet-and-savory, and comforting flavors. Smooth and velvety texture.

Large breaded and fried shrimp until golden and crispy. Served with a fragrant curry sauce for dipping. Pleasant texture contrast.

Colorful salad mixing the earthy sweetness of beetroot and the crunch of green beans. Seasoned with oriental spices (sumac, zaatar) and tangy pomegranate molasses.

Mixture of pan-fried wild mushrooms. Served with an egg with a runny yolk and hazelnuts for crunch. Woody and autumnal flavor.

Thin slices of raw marinated fish (sea bass). Fresh and Asian seasoning with sesame and ginger. Light and delicate dish.

Raw salmon fillet marinated in salt, sugar, and dill. Melting and fragrant flesh. Classically served with a mild dill sauce.

Six Normandy hollow oysters, medium size. Iodized and nutty flesh, fleshy texture. Eaten raw with a squeeze of lemon or shallot vinegar.

Fried spring rolls filled with shrimp and spinach. Crispy wrapper and flavorful filling. To be eaten with fingers, often dipped in sauce.

High-quality sturgeon roe. Complex iodized flavor and texture that rolls on the palate. Traditionally served with blinis and cream.

Seasonal vegetable stew in a mild and fragrant curry sauce, served with quinoa. Complete vegetarian dish, rich in flavors and textures.

Crispy puff pastry filled with mushrooms and sweet-and-savory caramelized onions. Served with a slightly bitter salad for balance. Light and elegant dish.

Raw salmon cut into small cubes, mixed with creamy avocado. Seasoned with lime and a hint of chili for freshness and zest. Cold dish.

Grilled white fish, served with a sauce of olive oil, herbs, dried fruits, and pine nuts. Mediterranean flavors and delicate texture.

Thick piece of cod baked in the oven. Accompanied by tender vegetables and a fragrant yellow saffron sauce. Refined and aromatic dish.

Octopus tentacles cooked until tender then seared to caramelize the outside. Served with potatoes and artichokes. Southern flavors.

Tuna steak seared on the outside and raw on the inside. Accompaniment with exotic coconut and lemongrass flavors. Fusion of fresh and Asian tastes.

Large shrimp quickly pan-fried. Served with seasonal root vegetables and a rich peanut sauce. Indulgent and textured dish.

Macaroni pasta served with noble lobster meat. Likely coated in a creamy crustacean sauce. A luxurious and comforting pasta dish.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with hot fries and salad. A bistro classic.

Tender and lean roasted veal cut. Served with a creamy mushroom sauce. Mild flavors and melting texture.

Roasted quality chicken breast. Accompanied by a tomato compote with oriental notes (spices, preserved lemon). Juicy and fragrant dish.

Argentine beef cut renowned for its tenderness and marbled flavor. Grilled and served with a rich butter and tarragon sauce.

Additional portion of side dish (vegetables, starches, or salad) to complete your main course.

Creamy dessert cream topped with a thin layer of crunchy caramelized sugar. Uniquely flavored with black sesame for a toasted hazelnut taste.

Pastry choux buns filled with vanilla ice cream and topped with hot chocolate sauce. A classic dessert playing on hot and cold.

Crispy meringue on the outside and soft on the inside, filled with whipped cream and fresh exotic fruits. Light and sweet dessert.

Individual chocolate cake with a molten center. Prepared gluten-free. Intense chocolate flavor, melting and comforting texture.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Served with caramel sauce. Rich, warm, and soft dessert.

Upside-down apple tart where the fruits are caramelized in butter and sugar before baking. Served warm with thick crème fraîche.

Tender poached pear served with chocolate sauce, whipped cream, and nougatine for crunch. Indulgent version of Poire Belle Hélène.

Mixture of fresh cut fruits, selected according to the season. Light, vitamin-rich, and refreshing dessert.

Traditional Lebanese ice cream (Achta) with a unique elastic texture, coated with crushed pistachios. Flavored with orange blossom. Very indulgent.

Scoop of ice cream or sorbet of your choice. Classic flavors available. Refreshing at the end of the meal.

Espresso coffee served with an assortment of small sweet treats (mignardises). Ideal for tasting several desserts in small portions.

Champagne from a great house. Rich and structured style, fine bubbles. Perfect for celebrating.

Lively and fresh Champagne, without malolactic fermentation. Notes of fresh fruit and flowers.

Probably the Brut Rosé or Réserve. House known for the elegance and finesse of its champagnes.

100% Chardonnay Champagne. Iconic bottle. Fresh aromas of citrus and exotic fruits. Very elegant.

Prestige cuvée from the Roederer house. Wine of exceptional purity and complexity.

The most famous vintage Champagne in the world. Fullness, harmony, and complexity.

Naturally sparkling mineral water, known as the favorite water of King Louis XIV. Fine bubbles.

Still French mineral water. Neutral and refreshing.

Italian sparkling mineral water. Lively bubbles and slightly saline taste.

Aperitif cocktail based on white vermouth and bitters.

Signature version of the Americano cocktail. Complex blend of bitters and vermouths with an herbaceous touch.

Classic Italian bitter and sweet cocktail (Gin, Red Vermouth, Campari). Served on ice.

Refreshing cocktail based on citrus vermouth and tonic. Light and sparkling.

Traditional French aperitif: white wine mixed with cassis cream.

Festive version of the Kir, made with Champagne instead of white wine.

Aperitif based on Bordeaux wine and fruit liqueurs. Sweet and fruity.

Famous Italian vermouth. White (vanilla) or Red (herbaceous and bittersweet).

Bright red Italian bitter. Intense taste of herbs and orange peel. Often drunk with soda or on ice.

French aperitif based on gentian. Characteristic bitter taste and golden yellow color.

Artisanal pastis with many herbs and spices. More complex than a standard pastis. Best enjoyed diluted with water.

The classic pastis from Marseille. Anise and licorice flavor. Becomes cloudy when water is added.

Aged Portuguese fortified wine. Aromas of dried fruits, caramel, and hazelnut. Sweet and warm.

White Port wine. Lighter and fruitier than red. Best served chilled.