Le Grand Bain

Small edible shellfish with a mild, briny flavor. Served here with artichokes prepared Roman-style (cooked with herbs) and a fresh herb sauce.

Scallops, tender and delicate shellfish. Served with a Japanese citrus sauce (ponzu) and dried mullet roe (bottarga) for a salty touch.

Tuna family fish, with firm and flavorful flesh. Served ceviche-style with a tangy marinade (leche de tigre) and fresh garnishes.

Shellfish with delicate, slightly sweet flesh. Accompanied by spring mushrooms (morels) and a rich sauce of foie gras and Jura vin jaune.

Flatfish with fine, white flesh, similar to turbot. Served with a saffron-flavored beurre blanc sauce and seasonal vegetables.

A choice cut for enthusiasts, the fish head offers various very flavorful flesh textures. Barbecued for a smoky taste and served with a tangy sauce.

A specialty from the South of France made from chickpea flour, fried to be crispy outside and soft inside. Served with garlic sauce (aioli).

Green asparagus coated in a light, fried batter (tempura). Served with a light, smoky mousseline sauce.

Soft Italian ricotta and semolina dumplings, similar to naked gnocchi. Served with blue cheese, fruit, and spicy honey.

Fleshy eggplant roasted with fermented soybean paste (miso) for an umami flavor. Garnished with fresh cheese and crunchy hazelnuts.

Soft, flat Italian bread topped like a white pizza. Rich in flavor with mushrooms, melted cheese, and a creamy egg yolk.

Raw veal, hand-cut. Uniquely seasoned with fish roe (tarama) and a spicy Asian-inspired sauce.

Grilled lamb heart, offering a firm texture and pronounced flavor. Served with crisp green vegetables and a spicy Thai sauce (nam prik).

Young pigeon with tender, flavorful red meat. Accompanied by creamy burrata heart (stracciatella) and spring vegetables.

Juicy pork cooked in a salt crust to preserve its moisture. Served with a rich sauce made from small crabs (bisque).

Raw cow's milk cheese, cooked pressed paste, aged for a long time. Intense, fruity flavor and crystallized texture.

Very rich and creamy cow's milk cheese, enriched with fresh cream. Smooth texture and mild flavor.

Small whole goat cheese. Typical goaty flavor, texture can range from soft to dry depending on aging.

Assorted selection of cheeses offered on the menu.

Refreshing citrus sorbet with a hint of sweet Basque chili. Can be drizzled with liqueur for a richer dessert.

Tart filled with a moist almond cream (frangipane). Served with Sicilian mandarins and a whipped cream flavored with herbs.

Thick slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served warm with an original ice cream and caramel.