Maison Jaune

Traditional Tuscan Italian cured meat, a type of salami flavored with fennel seeds. Tender and fatty texture with a characteristic anise flavor. Usually enjoyed in thin slices as an appetizer.

Fresh raw oysters served with a touch of Mezcal (smoky agave spirit) and bay leaf. The brininess of the oyster pairs with the smoky and herbaceous notes. Eaten directly from the shell.

Marinated raw sea bream fillets, served with a savory miso crumble and a tangy yuzu (Japanese citrus) sauce. A fresh dish blending crunchy and tender textures with umami and citrus flavors.

Roasted butternut squash, served with peanuts and flax seeds for crunch. Sweet and nutty flavor, melting texture. A comforting vegetarian dish.

Asian-style dumplings filled with black pudding, served with tart green apple and a sweet and sour sauce. Original mix of rich and sweet-savory flavors. Crispy or melt-in-your-mouth texture depending on cooking.

Breaded and fried cod pieces, served with a creamy tartar sauce with herbs and pickles. Similar to a refined fish and chips. Crispy on the outside and tender on the inside.

Velvety butternut squash soup, enhanced with a reduced meat jus and seaweed powder. Sweet and earthy flavor, elevated by the umami of the jus and seaweed. Eaten hot with a spoon.

Brioche bun filled with shrimp, seasoned with Korean chili (Gochugaru) and dried bonito flakes (Katsuboshi). A fluffy fusion snack with a spicy and smoky note.

Endives gently cooked until tender, served with Roquefort blue cheese and walnuts. The bitterness of the endive is balanced by the richness of the cheese and the crunch of the walnuts.

Cod fillet served with fermented vegetables (cabbage and carrots), spiced with chili and coriander. A fish dish with Asian influences, fresh and slightly spicy.

Mushroom-centric dish, seasoned with lime and accompanied by a spicy horseradish cream. Earthy and vibrant flavors. Likely vegetarian.

Tender chicken breast served with creamy mashed potatoes and a rich Jura Vin Jaune sauce. A comforting French classic with an aromatic, nutty sauce.

Monkfish with firm flesh, served in a shellfish broth with clams cooked in sake, kale, and salsify. Deep and elegant marine flavors.

Tender piece of pork, grilled or roasted, topped with a cherry sauce and accompanied by glazed carrots. A sweet and savory dish with juicy meat.

Grilled duck foie gras breast, served pink, seasoned with Sichuan peppercorns and dill. Accompanied by fragrant rice. A rich and flavorful dish designed for sharing between two.

Selection of aged cheeses served with a persimmon condiment. Perfect to finish the meal before dessert or in its place.

Dessert based on yuzu (Japanese citrus) cream, accompanied by a frozen sake granita and a drizzle of olive oil. Fresh, tangy, and surprising.

Japanese-style cheesecake, known for its airy and soufflé texture, served with pear. Less sweet and lighter than American cheesecake.

A twist on the Tatin tart with caramelized bananas, topped with a light hazelnut butter caramel mousse and cacao nibs. Indulgent and sweet.

Chocolate dessert combining a dark chocolate ganache with chili and white chocolate with sesame. A play of contrasts between bitterness, spiciness, and sweetness.

Still or sparkling micro-filtered water, served in a carafe. An ecological alternative to bottled water.

Non-alcoholic sweetened beverage made with house-made syrup and water. Flavor depends on the day's production.

Still natural mineral water from the French Alps.

Sparkling French natural mineral water, with fine bubbles.

Bitter carbonated drink containing quinine. Often used as a mixer or drunk on its own with ice.

Classic cola soda or its sugar-free version. Served chilled.

Infused and chilled tea, homemade, often lightly sweetened and flavored.

Non-alcoholic fermented ginger soda. Spicy and zesty flavor.

Classic espresso.

Decaffeinated coffee.

Selection of teas or herbal infusions. Served hot.

Coffee with milk, served hot or iced.

Blonde lager beer served on tap. Refreshing and light.

Artisanal white beer from Paris. Notes of citrus and spices, cloudy and refreshing.

Artisanal India Pale Ale from Paris. Hopped beer with a pronounced bitterness and floral or fruity aromas.

Pastis from Marseille, a French aniseed aperitif. Drunk diluted with fresh water.

Alpine herbal liqueurs. Complex, herbaceous, and sweet flavors. Usually enjoyed as a digestif.

100% agave tequila. Mexican spirit with vegetal and cooked agave notes.

Oak-aged tequila. Smooth agave flavors with notes of wood and vanilla.

Artisanal Mexican agave spirit, known for its characteristic smoky flavor.

Classic English gin, flavored with juniper berries and botanicals. Dry and aromatic.

Artisanal organic French gin. Unique aromatic profile using local botanicals.

Scotch whisky from Islay, a blend of peated malts. Smoky, iodized, and powerful taste.

Premium French vodka made from wheat. Silky texture and a neutral, refined taste.

Victoria pineapple infused rum. Fruity, sweet, and tropical flavor.