Kavod

An egg slow-cooked at low temperature to achieve a set but tender white and a creamy yolk. Served on a creamy mushroom mousseline. A delicate starter rich in autumnal flavors.

Eggplant roasted and seasoned with za'atar, a Middle Eastern spice blend (thyme, sesame, sumac). Smoky and herbaceous flavor. Melts in your mouth.

Assorted vegetables fried in a light and crispy batter (tempura). Served with hummus, a chickpea and tahini dip. A mix of crispy and creamy textures.

Asparagus cooked until tender and melting. Delicate vegetal flavor. Likely served with a light sauce or vinaigrette.

Breaded and fried rice balls, filled with truffle and mushrooms. Crispy on the outside and creamy on the inside. A revisited classic of Sicilian cuisine with luxurious flavors.

Small sweet green peppers fried or grilled, seasoned with fleur de sel. Generally mild with occasional spicy surprises. Eaten with fingers as an appetizer.

Pieces of fish fried in a light tempura batter. Served with tartar sauce (mayonnaise with capers and pickles). Crispy and tasty.

Raw sea bream marinated in lemon or citrus juice (cooked by acidity). Served with crunchy pickled vegetables. Fresh and light.

Tuna seared on the outside and raw on the inside, cut into thin slices. Served with a spicy mayonnaise. Melting texture and umami taste.

Raw salmon marinated in salt, sugar, and dill, here flavored with beetroot and yuzu (Japanese citrus). Beetroot gives a purple color and a sweet earthy flavor.

Soft steamed bun filled with beef slow-cooked for 8 hours. The meat is very tender and shredded. A comforting Asian-inspired bite.

Pita bread filled with beef or lamb confit for a long time. The meat is juicy and fragrant. Served warm.

Very thin slices of raw beef, seasoned with olive oil and lemon. Fresh and delicate. Usually served as a light starter.

Spicy minced meat balls, roasted in the oven. Rich oriental flavors. Tender and grilled texture.

Chicken pieces breaded with Japanese breadcrumbs (panko) for extra crispiness, coated in a sweet sauce. A popular sweet and savory dish.

Roasted marrow bone served with toast and sautéed mushrooms. The marrow is rich, fatty, and spreads like butter.

Thai specialty consisting of marinated and grilled beef, cut into slices. Served with a spicy and tangy sauce. Accompanied by garlic rice.

Tender beef cut (sirloin) sliced, coated in a fragrant and slightly spicy green peppercorn sauce. A French brasserie classic.

Grilled duck breast, served pink. The skin is crispy and the meat is tender. Rich and distinctive flavor.

Beef fillet topped with a pan-seared foie gras escalope, often served with a truffle or Madeira sauce. A very rich and gastronomic dish.

Thick piece of grilled beef with truffle sauce or shavings. The aroma of truffle pairs perfectly with red meat.

Beef steak served with a creamy morel mushroom sauce. Woody and refined flavor.

Veal piece with bone, gently cooked (braised) to remain tender and juicy. Served with mushrooms. Delicate white meat.

Veal chops cooked with a sweet and savory glaze until caramelized. The meat easily detaches from the bone. Rich and sticky.

Long-fibered beef cut, very flavorful, served with a confit shallot sauce. A meat with character, often served rare.

Flame-grilled ribeye steak for a smoky flavor. Marbled and juicy cut. Served with sweet shallots.

Add a pan-seared foie gras escalope to your meat dish. Adds incomparable richness and a melting texture.

Coarsely hand-chopped raw beef (not ground) and seasoned (capers, onions, sauce). Fresh and textured.

Potatoes cut into sticks and fried. Crispy and golden.

Potato pieces cooked in a pan with fat, often garlic and parsley.

Potatoes mashed with butter and milk or cream. Smooth and comforting texture.

Fragrant rice cooked with garlic, often sautéed.

Green vegetables steamed or sautéed. Light and crisp.

Mushrooms cooked in a pan until golden.

Fresh leaf mix seasoned with vinaigrette.

Option to order an extra portion of side dish in addition to the one included.

Individual chocolate cake baked so the center remains liquid. Served warm, the chocolate flows at the first spoonful. Intense cocoa flavor.

Fresh fruits covered with a sabayon cream (egg yolks, sugar, sweet wine whipped) and grilled to brown. Warm and creamy.

Signature dessert based on strawberry cream and yuzu. The combination of the sweetness of the red fruit and the acidity of the Japanese citrus. Carefully presented.

Rich dessert based on dark chocolate and hazelnut. The praline adds crunch and sweetness to the bitter chocolate.

Assortment of cut seasonal fruits. Simple, light, and refreshing.

Assortment of several mini-desserts (

Short and strong espresso, rich in aromas.

Decaffeinated coffee.

Espresso diluted with hot water, milder.

Decaffeinated coffee diluted with hot water.

Green tea infused with fresh or dried mint leaves. Refreshing and digestive.

Herbal caffeine-free hot drink.

Fruit-infused tea.