La Maison du Caviar

A traditional red beet soup, served hot. It is accompanied by small filled pastries called pirojkis.

A fresh salad made of crunchy lettuce hearts and creamy avocado. A light and vegetal dish.

A healthy salad mixing quinoa, kale, pomegranate seeds, and avocado. Rich in textures and fresh flavors.

A dish based on avocado prepared in a special way by the house. The 'surprise' suggests a flavorful hidden filling or core.

The classic combination of sweet beetroot and creamy burrata cheese. Served fresh, it's a smooth and colorful appetizer.

Lettuce heart salad topped with king crab meat. The crab provides a delicate and sweet marine flavor.

Avocado served with a refined preparation of king crab. A luxurious blend of melting textures.

Thin slices of raw porcini mushrooms seasoned and topped with caviar. A sophisticated surf and turf appetizer.

Six oysters from the prestigious Gillardeau house, plump and briny. Available plain or topped with caviar for added luxury.

Very thinly sliced raw fish, served with caviar. The sweetness of the sea bream contrasts with the saline power of the caviar.

Large marinated red Carabineros prawns, served raw or semi-cooked, accompanied by caviar. An exceptional dish with intense flavor.

Duck foie gras marbled or accompanied by truffle. Rich, melt-in-your-mouth, and fragrant.

Baked or grilled potato, served with a generous portion of 30g of caviar. A timeless house classic.

Mashed potato with fresh cream, topped with 30g of caviar. Creamy and comforting.

Mashed potato with fresh cream and truffle flavor. An earthy and aromatic version of the signature dish.

Fine pasta served with crab meat and fresh tarragon. A light pasta dish with anise and marine flavors.

Delicate spaghetti served simply with Baeri caviar. The warmth of the pasta enhances the caviar's aromas.

Pasta filled with bottarga (dried and grated mullet roe). Powerful and iodized flavor, typical of the Mediterranean.

Pan-seared scallops, coated in a rich Jura white wine sauce and accompanied by caviar.

Traditional Russian dish: puff pastry filled with salmon, rice, eggs, and mushrooms. Served here with a white wine sauce.

Cooked fish fillet, served with a caviar sauce or garnish. Tender flesh and refined flavors.

Tender grilled beef fillet, accompanied by a creamy, peppery sauce.

Thinly sliced beef cooked in a cream, mushroom, and onion sauce. A great Russian cuisine classic.

Organic soft-boiled eggs (cooked white, runny yolk). Available plain or with an optional caviar supplement for a luxurious touch.

Creamy scrambled eggs, prepared fresh. Can be enhanced with caviar as an option.

Scrambled eggs served with slices of smoked salmon. A classic combination for brunch or an appetizer.

Runny omelette with fine herbs, garnished with seasonal mushrooms.

Hard-boiled eggs whose yolk is mixed with mayonnaise and replaced in the white, here enhanced with grated bottarga.

A tasting selection including three different types of caviar, 30g each. Ideal for discovering the nuances between varieties.