Mon Chef 92

A breaded and fried soft-boiled egg, crispy on the outside and runny on the inside. Served with Mediterranean vegetable accompaniments.

Roasted beef bone marrow served in its bone. A rich, fatty, and melt-in-your-mouth texture, to be spread on toast with a little salt.

Raw fish marinated in fresh citrus juice. A light and tangy dish, garnished with fish roe and fresh fruit.

Thin slices of raw beef marinated and dried with spices. Intense umami flavor, served with marinated vegetables and a spicy cream.

A cut of Angus beef renowned for its marbling and tenderness. Grilled to your liking.

A large piece of beef to share, ideal for convivial meals. The exact cut depends on the day's selection.

Selection of three aged cheeses. Served with a green salad, sweet and savory onion jam, and walnuts.

Beef piece slow-cooked until very tender and melt-in-your-mouth. Served with creamy mashed potatoes and vegetables.

Slow-cooked lamb shoulder for juicy, fall-off-the-bone meat. Rich in flavor, accompanied by various vegetables.

Pan-seared duck breast, usually served pink. Tender red meat with a flavorful layer of fat, accompanied by sweet garnishes.

Tuna steak seared on the outside and raw on the inside. Delicate texture, served with fresh vegetables and a crispy touch.

Finely chopped and seasoned raw veal. A fresh and delicate dish, enhanced with fruity notes and a crispy touch.

A dish composed exclusively of vegetables and plant-based products, varying according to market produce and the chef's creativity.

Choux pastry filled with ice cream or cream, topped with a rich, warm chocolate sauce.

Dessert composed of crunchy meringue, ice cream, and whipped cream, served with fresh seasonal fruits.

Iced lemon dessert. Creamy and light texture with a refreshing citrus flavor.

An espresso coffee served with a selection of several miniature desserts (petit fours).

Classic Cuban cocktail made with white rum, sugar, lime juice, soda water, and fresh mint.

Brazilian cocktail made with cachaça, sugar, and crushed lime. Fresh and tangy.

Sparkling Italian aperitif based on Prosecco, Aperol (orange bitter), and sparkling water.

Floral variation of the Spritz, using Saint-Germain elderflower liqueur instead of the classic Italian bitter.

Prestigious French sparkling wine, served by the glass.

Peppermint liqueur, generally served very cold.

Herbal liqueur produced by monks, sweeter and less strong than the green version.

Oak-aged grape brandy from Gascony. Rich and aromatic.

Aged agricultural rum from Martinique. Complex flavors of wood and spices.

World-renowned grape brandy. Refined taste with notes of fruit and oak.

Complete lunch menu including a starter, main course, and dessert. Choices vary daily according to the specials board.