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A four-course lunch menu. It includes an appetizer, the fish of the day, meat with its garnish, and a dessert created by the pastry chef. A balanced gastronomic experience.

A complete six-course tasting menu to discover the chef's cuisine. It offers an appetizer, a risotto, fish, meat, and sweet creations from the pastry chef.

Baikal caviar from Aquitaine. It is characterized by dark grains and a subtle iodized flavor. Generally served as an appetizer or a delicate dish.

Wagyu beef from the Joshu region in Japan, prepared in two different ways. This meat is famous for its intense marbling, melting texture, and rich flavor.

A selection of aged cheeses. Traditionally served after the main course and before dessert to conclude the savory part of the meal.

A selection of 4 glasses of wine chosen to harmoniously accompany the different dishes of the menu.

A tasting of 6 glasses of wine, carefully paired with each course of the meal to enhance its flavors.

A prestige wine experience including 6 glasses of exceptional wines for a perfect pairing with the tasting menu.