Restaurant le Meurice Alain Ducasse

A dish highlighting green asparagus from a specific estate, paired with citrus and dill. Likely a fresh and aromatic starter.

Sea bream prepared gently, served with fennel and horseradish. The smoked yogurt adds a creamy, savory element.

Spider crab meat paired with sweet green peas. Lavender and rhubarb provide unique floral and tart accents.

A rich pâté made from guinea fowl and foie gras, served warm. Accompanied by a bitter salad to cut through the richness.

Blue lobster cooked until crispy, served with beetroot and red berries. Pepper and amaranth add spice and texture.

Wild turbot cooked over embers for a smoky flavor. Served with carrots, mussels, and aromatic saffron.

Delicate John Dory fish steamed and served with white asparagus. Barnacles and coriander add distinct seafood and herbal notes.

High-quality chicken served with pungent wild garlic and broccoletti. Snails add an earthy French touch.

Roasted lamb paired with abalone (sea snail). Served with turnips and seaweed, combining land and sea flavors.

Grilled veal served with fresh sucrine lettuce. Olives and mint provide Mediterranean flavors.

A selection of cheeses, ranging from fresh to aged varieties. Typically served with bread or crackers.

A light, airy egg-based dessert flavored with citrus. Served hot and puffy.

A dessert focusing on the pure flavor of Madagascar vanilla. Likely a custard, ice cream, or pastry preparation.

A chocolate-based dessert presented or flavored artistically. Rich and intense cocoa flavor.

Sweet conference pears paired with chervil, an herb with a mild anise flavor. A refreshing fruit dessert.

A yeast cake saturated in syrup and rum. Served with whipped cream. You may choose the specific rum used.

A tasting menu consisting of three savory courses served in half portions. Followed by a cheese course and dessert.

An extensive tasting menu featuring five savory courses in half portions. Includes a cheese course and dessert for a complete experience.

A premium black tea from India with a complex flavor profile. Notes of musk, almond, and fruit. A refined tea experience.

A robust black tea from India. Rich and malty with woody notes. Often enjoyed with milk.

A rich black tea from Sri Lanka with a dark brew. Flavors include woody aromas, malt, and a hint of citrus.