MIURA

A complete set menu including a starter, main course, and dessert of your choice from the menu. Allows you to discover the chef's entire cuisine.

A six-course culinary journey, carefully crafted by the chef to showcase seasonal products and culinary creativity.

A selection of wines chosen by the sommelier to perfectly complement each stage of your meal.

Thin slices of beef, seared on the outside and raw on the inside, served with razor clams. Rich umami flavor thanks to Parmesan and soy sauce.

Very thin slices of marinated raw fish (swordfish). A fresh and delicate dish with smoky avocado notes and the acidity of redcurrants.

Pasta stuffed with rich and creamy foie gras. Accompanied by a mix of summer vegetables and a light herb sauce.

An egg with a runny yolk served with celeriac risotto and a cold mushroom soup. A play on temperatures and creamy textures.

Firm and delicate white fish fillet. Served with roasted figs for a sweet and savory touch and candied lemon.

Veal sweetbreads (thymus) renowned for their melting and creamy texture. Here prepared with an Asian glaze of lemongrass and miso.

Tender duck magret roasted with mild spices (Apicius style). Accompanied by creamy polenta and a rich, glossy sauce.

Tender pieces of chicken (sot-l'y-laisse) served with spicy cauliflower. A dish with varied influences and Asian vegetables.

Fish with a characteristic flaky flesh, served boneless. Topped with a classic white butter sauce and accompanied by mushrooms.

A selection of local goat cheeses with different textures. Served in an original way with a savory tomato and basil sorbet.

Creamy fresh cheese cake flavored with lemon. Accompanied by small cooked yellow plums (mirabelles) and a very fresh sorbet.

A daring dessert with rich dark chocolate. It combines the sweetness of chocolate with the subtle warmth of chili and red pepper.

Fruity dessert featuring fresh peach. Offers a mix of crunchy (streusel, tuile) and creamy (ganache) textures.

Classic Champagne, crisp and elegant. Ideal for an aperitif or to accompany light starters.

Prestigious Champagne made exclusively from white grapes (Chardonnay). Very fine, mineral, and complex.

Bordeaux red wine. Structured with elegant tannins and notes of black fruit.

Great Bordeaux red wine, highly regarded 2010 vintage. Powerful, complex, and perfectly matured.

White wine from the Loire Valley. Dry, aromatic with characteristic mineral and smoky notes.

White wine from the northern Rhône Valley. Very aromatic (apricot, violet), rich and creamy on the palate.

Red wine from the South of France. Full-bodied, spicy and sun-drenched.

Corsican white wine. Fresh, floral, and mineral, reflecting the island's terroir.

Wine from Provence, likely rosé or light red. Fruity and elegant.

Red wine from Burgundy (Pinot Noir). Fine, complex with aromas of red fruits and undergrowth.