Restaurant Le 122

A complete six-course tasting menu. It allows you to discover the breadth of the chef's cuisine through a selection of surprise dishes. Available for dinner only.

A complete three-course lunch menu. Ideal for a balanced and gourmet midday meal.

A low-temperature cooked egg to achieve a creamy yolk and tender white. It is served with a smoky eggplant purée and a light chorizo-spiced sauce.

A creamy and rich soup made with button mushrooms. Hazelnuts add a crunchy texture and a woody note.

Scottish salmon fillet cured for a firm yet melting texture. Served with earthy beetroot, creamy avocado, and marinated vinaigrette vegetables.

Mushroom and truffle-filled pasta. Accompanied by a fresh herb preparation to enhance the flavor.

An Italian classic made of thin slices of cold veal coated in a creamy tuna sauce. Served with tangy capers and crispy croutons.

Thin slices of raw fish (sea bass) marinated. Seasoned with citrus and passion fruit for freshness, and radish for a peppery bite.

Pan-seared scallops, tender and delicate. Served with a smooth artichoke purée and a light parmesan cheese sauce.

Flaky white fish served with seasonal asparagus. Accompanied by a carrot-infused butter and fermented black garlic with balsamic notes.

Grilled gilt-head bream fillet served with black Venere rice risotto. Candied citrus adds a sweet and sour touch.

High-quality farmhouse chicken, roasted or pan-fried. Served with a creamy and smooth corn-based sauce.

Beef slow-cooked in its own fat until very tender. Served with mashed potatoes and a red wine sauce.

Roasted veal sweetbreads (delicate offal) roasted to be crispy outside and melting inside. Served with fresh peas and a reduced meat jus.

A selection of French Appellation d'Origine Protégée cheeses, aged by a renowned cheesemonger. Usually served with bread.

A fruity dessert highlighting the Conference pear. Paired with the rich, bitter flavors of chocolate and coffee.

Rich dark chocolate cake with a molten center. Served with artisanal hazelnut ice cream for a hot-cold contrast.

Brioche cake soaked in a rum syrup. Generously filled with vanilla-scented whipped cream.

Poached meringue floats on vanilla crème anglaise. Sprinkled with crunchy pink praline shards.

An assortment of creamy ice creams or fruit sorbets, traditionally made. Perfect for a light end to a meal.

An espresso coffee served with a selection of small desserts or sweet pastries.