MORTENSEN

Italian dry sausage flavored with truffle. Rich and earthy truffle flavor combined with aged meat. Served in thin slices for sharing.

Fresh green asparagus served with baby artichokes and parmesan shavings. Dressed with a balsamic vinaigrette. A fresh and crunchy dish.

Marinated herring fillets served with potatoes and a creamy remoulade sauce. Icy flavor and tender texture.

Diced raw salmon mixed with avocado. Simply seasoned with olive oil and lemon for optimal freshness.

Thin slices of haddock (smoked haddock) served raw with carmine salad. Distinct smoky flavor and delicate texture.

Gillardeau oysters, renowned for their fleshy texture and nutty flavor. Served raw on ice.

Shrimp tails served with mashed avocado and drizzled with a saffron sauce. A blend of marine and aromatic flavors.

Raw scallops marinated in citrus vinaigrette, accompanied by mango pieces. A sweet and savory dish.

Duck foie gras cooked at low temperature for a melting texture. Served with mango chutney for a sweet contrast.

Creamy and rich soup made from crustaceans. Intense seafood flavor softened by cream.

Snails served in their shells with garlic and parsley butter. A French classic.

Stuffed pasta served with a white truffle sauce. Powerful aroma and melting texture.

Warm Gillardeau oysters, pan-seared and served with a cream sauce. A rich and delicate way to enjoy oysters.

Raw beef, hand-cut and seasoned. Served with fries and green salad. Tender texture and bold flavor.

Fresh pasta served with a basil tomato sauce and sprinkled with parmesan. A simple and flavorful Italian dish.

Main course portion of stuffed ravioli, topped with a creamy white truffle sauce.

Creamy risotto slowly cooked, served with pan-seared shrimp tails and crispy chorizo chips. A surf and turf combination.

Large grilled wild shrimp, served with a rich crustacean sauce (bisque) and pilaf rice.

Steamed salmon fillet, seasoned with olive oil and lemon. Served with seasonal vegetables.

Poached haddock, served with cabbage and a white butter sauce. Traditional dish with smoky and creamy flavors.

Grilled Black Angus bavette steak, served with pepper sauce, fries, and green beans. Tender and juicy meat.

Very tender Iberian pork cut from the loin, grilled and served with wok-sautéed vegetables.

Basque black pudding served with confit onions and mashed potatoes. A rich and flavorful dish.

Plate of aged French cheeses including blue (Roquefort), pressed cheese (Saint-Nectaire, Comté) and goat cheese. Served with bread.

Refreshing sorbet with exotic fruits (passion fruit and mango). Tangy and sweet flavor.

Lemon and yuzu sorbet, a very aromatic Japanese citrus. Lively and fragrant taste.

Artisanal Madagascar vanilla ice cream. Sweet and creamy flavor with vanilla beans.

Crispy tartlet filled with thin slices of oven-baked Williams pears. Served warm.

Slice of brioche dipped and pan-fried, served with apricot marmalade and a scoop of vanilla ice cream. A warm and indulgent dessert.

Dessert combining the richness of chocolate, the sweetness of pistachio, and the tartness of raspberries.

Crispy puff pastry filled with pistachio cream and fresh strawberries.

Crispy meringue on the outside and soft on the inside, topped with whipped cream and red berries.

Vanilla ice cream served with griottines (small cherries macerated in alcohol).

Plate of fresh red berries (strawberries and raspberries) topped with a fruit coulis.

Cherries preserved in brandy, served in a coupe. A digestive dessert.

Classic Brut Champagne, crisp and elegant. Served by the glass.

Cocktail made with Champagne and crème de cassis.

Traditional French aperitif mixing white wine (Chardonnay) and crème de cassis.

Bitter and sparkling Italian cocktail based on Aperol, Prosecco, and soda water.

Classic cocktail based on Campari, red vermouth, and soda water.

Portuguese fortified wine, sweet and high in alcohol.

Sweet wine from the Sauternes region. Aromas of honey and candied fruits.

Bottle of Brut Champagne.

Bottle of Brut Champagne.

Bottle of Brut Champagne.

Bottle of Brut Champagne.

Bottle of Brut Champagne (Besserat de Bellefon).

Bottle of Brut Champagne.

Bottle of Brut Champagne.

Bottle of Rosé Champagne.

Bottle of Brut Champagne.

Bottle of 100% Chardonnay Champagne.