Sphere

A tasting menu composed of four surprise courses. The chef chooses dishes based on seasonal produce. Includes aperitif bites, a starter, a fish, a meat, and a dessert.

An extended gastronomic journey in six courses. Includes two distinct starters and a pre-dessert to cleanse the palate before the final sweet note.

The chef's most complete experience. This menu highlights noble products such as shellfish, served in a succession of refined dishes for a long-lasting tasting.

A selection of two wines chosen by the sommelier to pair with your main courses.

A three-stage wine journey, ideal for accompanying a starter-main-dessert menu.

The complete pairing including five glasses of exceptional wines, served at the pace of each stage of the tasting menu.

Salted sturgeon eggs, a luxury delicacy known for its pearly texture and intense iodized flavor. Usually served as a supplement or amuse-bouche.

A cold preparation of duck foie gras cooked in a terrine, combined with the acidity of raspberry. Creamy and rich texture.

Option to substitute the meat on the menu with Wagyu beef, renowned for its intense marbling, exceptional tenderness, and rich flavor.

Bulots (sea snails) diced, served cold with quinoa and green apple for crunch and acidity. Accompanied by a creamy herb sauce.

Shredded and confit lamb meat, with ginger. Served with a chickpea purée with herbs and a crispy cheese tuile.

Raw freshwater fish, 'cooked' by the acidity of citrus (ceviche style). Served fresh with spring vegetables and a sweet and savory touch.

Marinated raw white fish, served with fresh sheep's cheese. Accompanied by crunchy root vegetables and exotic citrus for freshness.

Fish with fibrous and tender flesh served with small shellfish. Iodized and vegetal accompaniment with a slight spicy touch.

Thick, flaky white fish, flavored with citrus. Served with giant prawns and a rich sauce inspired by Asian flavors.

High-quality French poultry, roasted. Served with a gourmet artisanal sausage and wild mushrooms. A rich, earthy dish.

Roasted white fish fillet, served with purple artichokes and Mediterranean flavors (olive, basil). Light and fragrant.

Tender piece of lamb stuffed with fruit for a sweet and savory note. Accompanied by flavors from the South of France and sheep's cheese.

Large crustaceans with fine, sweet flesh, lightly seared. Served with quality new potatoes and an intense sauce made from the crustaceans' heads.

Roasted lean white fish, served with crispy Japanese mushrooms and a smooth purée. Aromatic fortified wine sauce.

Renowned duck prepared traditionally to retain its juices (rare). Served with a sweet and savory garnish and a rich fortified wine sauce.

Premium European lobster roasted in butter. Served with a fine carrot purée and a light sauce with citrus and vanilla notes.

A fresh and tangy dessert featuring citrus. Soft almond biscuit base (Trocadéro), lemon cream, and exotic sorbet.

Autumn dessert featuring roasted fig. Served with red berries and a refreshing sorbet.

Tender vanilla cake served with citrus-flavored ice cream (combawa). A fruity raspberry-lychee combination and the creaminess of fermented milk.

Light and fragrant whipped cream with flowers, served on a crispy biscuit. Accompanied by an intense strawberry sorbet.

Selection of aged cheeses served with bread and sometimes condiments. Ideal for finishing the meal on a savory note before or instead of dessert.

Two-course menu chosen from the selection indicated by an asterisk (*).

Complete three-course menu chosen from the selection indicated by an asterisk (*).