Lucas Carton

A menu served exclusively at weekday lunch, comprising three courses (starter, main, dessert). Ideal for a quick and elegant introduction to the restaurant's gastronomic cuisine.

A four-course tasting journey, highlighting the chef's seasonal creations. A balanced culinary experience to discover the restaurant's identity.

A more complete five-course tasting menu, offering a deeper immersion into the chef's culinary world with a variety of flavors and textures.

The restaurant's ultimate seven-course gastronomic experience. A complete culinary journey through the best creations and the noblest products of the season.

An exceptional five-course menu where each dish highlights caviar. A celebration of luxury and finesse, playing on iodized pairings and delicate textures.

A set menu served on Saturday afternoons, offering a selection of sweet and possibly savory treats, accompanied by hot beverages. A refined French gourmet break.

A sophisticated vegetable starter highlighting beetroot. It is prepared confit for a tender texture, enhanced by an aromatic juice with pink peppercorns from Madagascar and juniper, with fresh herbaceous notes.

High-quality red tuna served raw and lightly smoked with vanilla for a sweet note. Accompanied by a cold floral broth and cherry tomatoes. Fresh, delicate, and aromatic.

A fresh and marine combination of cucumber and raw cuttlefish, enhanced by caviar. Seasoned with lovage (celery-like taste) and cardamom for a spicy, citrusy note.

Exceptional langoustine served raw to appreciate its natural sweetness, accompanied by caviar and a creamy sauce with smoky notes. Enhanced by bergamot and Tasmanian pepper.

A dish combining tender leek and lean fish, just flame-seared but served raw at the core. All brought together by a light, spicy ginger broth.

Rockfish grilled over charcoal, served with aniseed fennel. Enhanced by Korean chili (Gochugaru) and a rich condiment made with the fish's offal. Intense, iodized flavors.

Cooked langoustine, accompanied by grilled chard and lemon. Served with a rich seaweed sauce and refreshed with local mint. A balance between sea and garden.

Veal prepared in thin, layered slices, served with caviar for a luxurious and saline touch. Accompanied by spinach and samphire (sea plant).

Young roasted pigeon, served with a tart sloe sauce. Accompanied by sweet onions and flavored with fig leaf and rare Congo pepper.

An assortment of aged cheeses mainly from the Île-de-France region (Paris basin). Served with bread.

An autumnal dessert featuring fig, accompanied by an original black rice ice cream. Flavored with sage and Tasmanian berries for herbaceous and fruity notes.

Tart rhubarb dessert, sweetened with almond cream. Flavored with meadowsweet (almond/vanilla taste) and enhanced with a hint of Wiri Wiri chili.