L'Avenue

A creamy soup made from butternut squash, a winter squash with a sweet flavor reminiscent of chestnut. Velvety and comforting texture.

Six Gillardeau oysters, renowned for their generous flesh and nutty flavor. Served raw on ice.

Slices of fresh avocado simply seasoned with quality olive oil and lemon juice. A fresh and light starter.

Crispy salad made with endives (chicory), often served with a zesty vinaigrette.

Small purple artichokes (poivrades) served raw or lightly blanched, accompanied by asparagus tips, arugula (riquette), and parmesan shavings.

Tender eggplant cooked with a sweet and savory note, served with a ball of creamy burrata (fresh Italian cheese).

Tartare or assembly of raw tuna seasoned with spices, combined with the sweetness of avocado.

Thin slices of yellowtail (fish with delicate white flesh) prepared in a modern sashimi style, often with a ponzu marinade or hot oil.

Salad made with king crab meat, avocado, and crisp lettuce leaves.

Shrimp steamed dumplings (dim sum), with thin, translucent dough.

Fried and crispy spring rolls, filled with chicken and flavored with Thai basil.

Creamy risotto slow-cooked, enhanced with black truffle (Tuber melanosporum) for an intense, earthy flavor.

Duck foie gras served fresh, creamy texture and rich flavor. Often accompanied by toast.

Burgundy snails prepared traditionally, usually with parsley and garlic butter.

Thick slices of smoked salmon served with rich cream and small thick pancakes (blinis).

Volzhenka house Beluga caviar, known for its large grains and delicate buttery flavor.

A generous 125g portion of large-grained Beluga caviar.

Vegan Thai green curry, spicy and flavored with coconut milk, served with crunchy mini vegetables and tofu.

Open-faced omelette topped with porcini mushrooms (wild mushrooms), flavorful and earthy.

Macaroni pasta served with a rich morel sauce, mushrooms with a distinctive flavor.

Lobster pasta with a spicy sauce.

Creamy risotto cooked with large prawns (gambas).

Lobster served simply with crispy fries.

Pan-seared scallops, served with a white butter sauce flavored with lemon.

Whole, good-sized sole (500-600g), grilled or meunière. Fish with fine, firm white flesh.

Salmon fillet delicately steamed to preserve its tenderness.

Chilean sea bass prepared with Thai Tom Yam flavors (lemongrass, chili), very spicy.

Thin grilled chicken cutlet, seasoned with curry and served with a sweet and savory chutney.

Raw beef, hand-chopped and seasoned classically (capers, onions, sauce).

Thick piece of grilled beef fillet (chateaubriand), served with a rich béarnaise sauce with tarragon.

Likely a version of 'Weeping Tiger', a marinated and grilled beef dish with Thai flavors, served sliced.

Tender piece of veal served with a cream and morel sauce.

Grilled duck breast like a steak, served with a zesty pepper sauce.

Hot croque-monsieur style sandwich, filled with truffle.