Shei Ino

A refined starter based on lobster, prepared as a savory cake. The lobster meat is tender and flavorful, often accompanied by a rich sauce. To be enjoyed with fish cutlery.

A delicate dish where lobster and avocado are wrapped in thin slices of turnip. The combination offers a crisp and creamy texture with a fresh, oceanic flavor. Served cold as a light starter.

A luxurious composition of lobster and scallops set in a clear consommé jelly, garnished with caviar and sea urchin. This dish offers an explosion of umami marine flavors with a melting texture. A very elegant cold starter.

Shrimp wrapped in angel hair (kadaïf pastry) and fried for exceptional crispiness. Served with fresh vegetables to balance the fried texture. The texture is very crispy on the outside and tender inside.

Crab meat served in jelly with a creamy avocado sauce and a touch of caviar. A mix of sweet and savory flavors with a creamy texture. Ideal for starting the meal with freshness.

Pan-seared duck foie gras served warm, accompanied by cabbage. The foie gras is rich and melting, contrasting with the vegetal texture of the cabbage. A classic of gourmet French cuisine.

A savory baked custard (flan) with an intense foie gras flavor, perfumed with Port wine. The texture is silky and the taste is rich and slightly sweet-savory. Often enjoyed with toast.

A hollowed-out tomato stuffed with snails, then fried as a fritter. The snails provide a typical earthy flavor, enhanced by the tomato's acidity. A hot and crispy dish.

Pasta stuffed with black truffles, topped with a chestnut sauce. A dish with very fragrant forest and autumn flavors. The texture is tender and the sauce is creamy.

A soft-boiled egg served in its shell with a rich truffle purée. The runny yolk mixes with the truffle for an intense and luxurious flavor. To be enjoyed with a small spoon or 'mouillettes' (toast soldiers).

The chef's special starter, changing daily based on market availability. Ask your server for details on ingredients and preparation. A seasonal culinary surprise.

A clear meat or poultry broth, served hot or cold as you choose. It's a light but very flavorful soup, perfect to whet the appetite without being heavy.

A rich and velvety soup made with various rockfish and aromatics. It has an intense marine flavor and a characteristic rust color. Often served with croutons and rouille.

A traditional and rare soup made from turtle meat, known for its rich and complex flavor. The texture is often slightly gelatinous and the broth is very aromatic. A connoisseur's dish.

Soup of the day, prepared with seasonal vegetables or ingredients. The recipe varies daily. A comforting and fresh choice.

Gently cooked sole fillet, served with Albert sauce (a base of cream, horseradish, and mustard). The fish is tender and white, enhanced by the subtle sharpness of the sauce. A gastronomic classic.

Stuffed and braised sole, topped with a rich Royal sauce (often based on truffle and foie gras). An opulent dish with delicate fish flesh. Ideal for those who enjoy sauced dishes.

Sea Bass Fillet with Basil

Market fish served with oven-baked (gratinated) sea urchins. The briny and creamy taste of the sea urchin complements the fish flesh. A dish rich in marine flavors.

Chef's interpretation of the famous Provençal fish stew. Includes several varieties of fish and seafood in a saffron broth. It's a hearty and fragrant dish.

The catch of the day prepared according to the chef's inspiration. Guaranteed fresh fish, species vary depending on availability. Ask for advice on preparation.

Pan-seared Scallops with Niçoise Garnish

Sautéed lobster served with Béarnaise sauce (an emulsion of butter and tarragon). The sweet flesh of the crustacean pairs perfectly with the creaminess and acidity of the sauce. A festive dish.

Roasted lamb chops, brushed with Dijon mustard and often herbs. The meat is pink and tender, with a flavorful crust. Served with its own juices.

Lamb medallion cooked in puff pastry crust, garnished with foie gras and truffle. A famous tribute dish, offering a combination of crispy and melting textures.

Beef tournedos topped with a pan-seared foie gras escalope, coated in a truffle sauce (Périgueux). This is the pinnacle of French culinary opulence. Tender red meat and intense flavors.

Beef cheek slow-cooked in red wine with mushrooms and lardons. The meat becomes extremely tender, almost confit. A rustic and comforting dish.

Venison medallions (game) served with a Grand-Veneur sauce (a rich game sauce enriched with cream and redcurrant jelly). The meat has a pronounced flavor, softened by the creamy and slightly sweet sauce.

Breaded and golden-brown veal sweetbreads, served with a Madeira wine sauce. The inside is soft and creamy, the outside is crispy. A fine specialty of French cuisine.

The meat selection of the day, varying according to availability (beef, pork, game, etc.). Prepared according to the chef's mood. Ask the staff for details.

A mix of fresh seasonal leaves and vegetables, seasoned with a light vinaigrette. Simple and refreshing, perfect as a side dish or to cleanse the palate.

A colorful assortment of various vegetables cooked separately to preserve their flavor (glazed, steamed, or sautéed). A healthy and varied side dish.

A varied selection of aged cheeses, presented on a platter. Choose from different textures and intensities (goat, soft-rind, hard-rind, blue). Served with bread.