Apicius

An autumnal dish highlighting porcini mushrooms, served with a red wine meurette sauce and smoked bacon. Accompanied by a truffle-scented consommé. Rich and deep forest floor flavors.

Scallops prepared with finesse, seasoned with lime oil and accompanied by crunchy radishes. A fresh and delicate dish playing on transparency.

Crab meat served in a jelly made from its shell, topped with golden caviar. Accompanied by morels flavored with tarragon. A sophisticated and luxurious marine starter.

A variation of foie gras: a warm grilled version paired with smoked eel, and a cold pepper terrine with a fruity chutney. Served with warm brioche. Rich and melting.

Grilled fish of the day, served with seasonal vegetables and a bouillabaisse sauce flavored with saffron and basil. A dish with Mediterranean flavors.

John Dory fillet accompanied by shellfish, squid, and candied fennel. The sorrel sauce adds a tangy and herbaceous touch.

Blue lobster grilled over wood fire for a smoky note, served with mushrooms and a creamy sauce of chestnuts and crustacean juices. A noble and gourmet dish.

Scallops encrusted with mushrooms, served with a brown butter and watercress emulsion. Accompanied by a quenelle and caviar. A technical and refined preparation.

A dish based on mushrooms and a low-temperature cooked egg (perfect egg), served on a tartlet with a parmesan emulsion. Both crispy and creamy texture.

A risotto without rice, made with celeriac and Japanese pearls (tapioca), bound with Parmesan Reggiano. A creamy and flavorful vegetarian dish.

A classic intense chocolate dessert, filled with a crunchy and melting hazelnut praline. Ideal for cocoa lovers.