Jean Imbert au Plaza Athénée

A sophisticated presentation of duck liver pâté, likely layered with vegetables such as cabbage in a molded chartreuse style. Rich, buttery, and smooth texture. Best enjoyed spread on bread or eaten with a fork as an appetizer.

A savory tart featuring a light, whipped cream infused with aromatic black truffles. Combines the crunch of pastry with the airy, earthy richness of the filling. An elegant starter.

A decadent appetizer pairing soft, golden brioche bread with high-quality caviar. The salty burst of the fish roe complements the sweet, buttery bread. A luxurious nod to French history.

A delicate seafood dish featuring a smooth mousse made from scallops, paired with fresh sea urchin (uni). creamy, oceanic, and umami-rich. Offers a taste of the sea with a refined texture.

A rich stew featuring langoustines (Norway lobsters), known for their sweet, tender meat. The broth is likely savory and seafood-forward. Served warm, often with bread to soak up the sauce.

A classic French dish centered around cauliflower, often prepared as a creamy gratin or velouté. Mild, nutty, and comforting. Named after Madame du Barry.

Turbot fish served with Dieppoise sauce, a white wine cream sauce with mussels and shrimp. The fish is firm and flaky, while the sauce provides a rich, oceanic flavor. A shared dish for two.

Pan-seared sea bass served with earthy Jerusalem artichokes and a rich red wine sauce made from Chambertin. A balance of delicate fish and robust, savory sauce.

Poultry prepared 'half-mourning' style with black truffles under the skin, cooked in a salt crust to lock in moisture. Extremely tender and aromatic with truffle notes. Carved tableside for two.

Roast duck served with Bigarade sauce, a traditional orange-based sauce with a savory, slightly bitter edge. The meat is rich and juicy, complemented by the citrusy glaze.

A lavish steak dish featuring a beef filet topped with foie gras and truffles. Rich, tender, and intensely savory. A pinnacle of classic French luxury dining.

A selection of French cheeses, ranging from fresh and creamy to aged and sharp. Served with bread or crackers. Perfect for finishing a meal before dessert.

A comprehensive tasting menu curated by the chef. Includes a progression of three smaller main courses, a cheese course, and a signature grand dessert. Ideal for experiencing the full range of the kitchen.