Monsieur Bleu

Crispy tempura shrimp drizzled with spicy mayonnaise. A modern classic, melting and slightly spicy. · Ideal for sharing as an aperitif.

Vietnamese fried spring rolls, crispy and golden, filled with meat and small vegetables. Served with fresh herbs and lettuce for wrapping. · Crispy texture.

Brioche sandwiches filled with Canadian lobster, typically seasoned with mayonnaise and herbs. The bread is buttered and toasted. · Rich and flavorful.

Slice of toasted bread topped with creamy stracciatella cheese, aged Parma ham, and sweet confit tomatoes. · Mix of crispy and creamy textures.

Small thin pizza topped with fragrant black truffle. Flavorful and aromatic.

Traditional snails served in their shells with parsley and garlic butter. · A classic of French gastronomy.

Thai soup with coconut milk, chicken, and galangal. Sweet, tangy, and fragrant flavors.

Homemade duck foie gras terrine, served with toasted bread. Creamy texture and rich flavor. · Refined traditional starter.

Fried eggs served with smoked bacon and mushrooms, drizzled with a reduced meat jus. · Comforting and flavorful dish.

Fresh Italian cheese with a creamy center, served with heirloom tomatoes and fresh basil. · Fresh and light.

Langoustine-stuffed pasta with confit lemon and mushrooms in a slightly acidic broth. · Delicate and fragrant.

Fresh salad made with quinoa, avocado, mango, and crunchy vegetables, dressed with lemon olive oil. · Healthy and vegetarian option.

Crab meat prepared with avocado and mango, enhanced with tandoori spices. · Exotic sweet and savory mix.

Crispy green beans with pistachios and smoked ricotta. · Vegetable starter with character.

Thin slices of raw violet artichokes, served with parmesan shavings and a lemon vinaigrette. · Crunchy texture and delicate flavor.

Thin slices of raw scallops, with tart green apple and Japanese ponzu sauce. · Fresh and marine.

Raw fish marinated in lemon juice, served with a coconut milk and tamarind sauce. · Peruvian-inspired dish, creamy and tangy.

Diced raw tuna mixed with avocado, mint, and calamansi juice (citrus). · Fresh and fragrant.

Hot ceviche-style semi-cooked salmon, served with quinoa. · A warm variation of the traditional dish.

Seared tuna in a poppy and sesame seed crust, served with a spicy avocado tartare. · Melting texture inside and crispy outside.

Marinated beef with spices, served with fragrant jasmine rice. · Spicy and tender dish.

Breaded and fried veal chop, served with parmesan and a baby spinach salad. · Crispy and generous.

Slow-cooked eggplant until tender, served with seasonal vegetables. · Flavorful Mediterranean vegetarian dish.

Egg pasta with summer truffle shavings. · Luxurious and fragrant pasta dish.

Whole or portioned roasted farm chicken, to share. Choice of sauce with natural jus or morels. · Convivial and traditional.

Dessert made of crispy meringue with a soft center, topped with fruit and whipped cream. · Light and sweet.

Selection of fresh red berries served with homemade whipped cream.

Pastry made of layers of crispy puff pastry and vanilla and caramel pastry cream. · Classic French pastry.

Small choux buns filled with praline whipped cream, served with a hot chocolate sauce. · Indulgent dessert to share.

Iconic Champagne, fruity and elegant.

Rosé Champagne, notes of red berries and freshness.

100% Chardonnay Champagne, finesse and aromatic purity.