L’Osier

Small, bite-sized appetizers served before the meal to stimulate the palate. Typically showcases the chef's style in a single mouthful.

Hokkaido Horsehair Crab served naturally on a turnip mousseline. Accompanied by lightly pickled physalis and white grapes, crustacean cream, and turnip leaf foam. A delicate seafood dish emphasizing freshness and texture.

Royal Pigeon dish featuring roasted breast on the bone and confit leg. Served with herb bulgur, glazed black fig with lemon zest, and a pigeon boudin with celery and beetroot. Finished with a simple jus.

A light, small dessert course served before the main dessert to cleanse the palate. Usually refreshing and delicate.

Apple-themed dessert balancing acidity and sweetness. Features a Calvados and lemongrass parfait paired with a Tarte Tatin sorbet. A sophisticated play on classic apple flavors.

A dessert cart featuring an assortment of bite-sized sweets and confections (mignardises). Guests typically choose a selection to enjoy with coffee or tea.

Freshly brewed coffee. Served hot, typically to conclude the meal.

A special half-bottle edition of Henri Giraud Fût de Chêne Champagne, exclusive to L'Osier. Rich and woody notes from oak barrel aging.

Prestige Cuvée Champagne from Piper-Heidsieck. Known for its richness, complexity, and elegant structure. A vintage champagne.

Iconic vintage Champagne. Features toasty aromas, rich texture, and a long, vibrant finish. Balanced and sophisticated.

Grand Cru Champagne from a top Grower (RM) producer. Known for extended aging on lees, resulting in a powerful, vinous, and concentrated style.

Rosé Champagne from a rising star producer. Characterized by finesse and fruitiness, often incorporating red wine aged in high-quality barrels.

Biodynamic Champagne with zero dosage (Brut Nature). Expresses pure terroir with minimal intervention, offering crisp acidity and fruit purity.

Cult status Rosé Champagne. Complex oxidative style, rich texture, and intense flavor depth. A rare and highly sought-after wine.

Blanc de Blancs Champagne from the prestigious Le Mesnis-sur-Oger Grand Cru. Known for chalky minerality, precision, and elegance.

Blanc de Noirs Champagne made exclusively from Pinot Noir grapes. Offers a full body, red fruit notes, and structural richness.

Premium English Sparkling Wine. Comparable to fine Champagne, with bright acidity and complex brioche notes from lees aging.

A Negroni variation tailored to sommelier tastes. A bitter, herbal aperitif cocktail featuring Campari, Gin, and Vermouth.

A twist on the classic Negroni using clear ingredients. Made with Gin, Lillet Blanc, and Suze for a floral, bitter-sweet profile.

A luxurious house cocktail featuring Champagne and strawberries, garnished with gold leaf. Sparkling, fruity, and celebratory.

A premium highball made with Hibiki 100th Anniversary whisky and sparkling soda. Smooth, aromatic, and refreshing.

A dry, classic Martini cocktail. Crisp and herbal, highlighting the botanicals of the gin and dry vermouth.

A spicy and refreshing cocktail made with dark rum and ginger beer, finished with lime. Sweet, spicy, and tangy.