Victoria Paris

A fresh and light salad made with tender artichoke hearts, creamy avocado, and shavings of salty parmesan. A mix of crunchy and melting textures, simply dressed.

A creamy and rich soup made with ceps (wild mushrooms), served with a light foam reminiscent of cappuccino texture. Earthy and intense mushroom flavor.

Al dente green beans mixed with sliced fresh mushrooms, parmesan, and pistachios for crunch. A green and textured starter.

Classic Mediterranean salad with juicy tomatoes, avocado, and crumbled feta cheese. Refreshing, balancing the acidity of the tomato and the saltiness of the cheese.

Fresh Italian cheese ball with a creamy center (burrata), served with sweet cherry tomatoes and a basil sauce (pesto). Enjoy by mixing the melting cheese with the tomatoes.

Generous slice of smoked salmon served with blinis (small thick pancakes) and lightly lemoned crème fraîche. A refined classic.

Dried and smoked beef charcuterie (Cecina), thinly sliced. Deep, savory flavor, served with tomato-rubbed toasted bread.

A revisited version of the classic hot toasted sandwich (croque-monsieur), replacing ham with salmon and avocado. Rich and indulgent, available with a luxurious caviar option.

Smooth homemade duck foie gras terrine, accompanied by a sweet fig jam and soft brioche bread. A luxurious sweet and savory combination.

Pieces of noble lobster served on a bed of young salad leaves, dressed with a light vinaigrette so as not to mask the delicate flavor of the crustacean.

Very thin slices of raw marinated beef, served Venetian style with capers and parmesan. Tender and flavorful.

Very thin slices of raw sea bass (white fish), simply seasoned with quality lemon juice and olive oil. Fresh, light, and delicate.

Tartare of red Mediterranean shrimp, served raw to appreciate their natural sweetness and melting texture.

Soft potato gnocchi, served with a classic tomato sauce and stracciatella (creamy burrata center).

Long, thin pasta in a classic Roman sauce made with pecorino cheese and black pepper. Creamy, salty, and slightly spicy.

Large tube-shaped pasta, served with pieces of fish (sea bass) and cherry tomatoes. A pasta dish with marine flavors.

Ridged tubular pasta, served with a rich and aromatic truffle sauce. A dish with an intense and luxurious mushroom flavor.

Fine egg pasta, served with a creamy beurre blanc sauce and topped with caviar. A very refined dish combining sweetness and saltiness.

Thick cut of roasted salmon, served with Choron sauce (a tomato-based béarnaise sauce). Rich and flavorful.

Tuna steak quickly seared to remain rare in the center, accompanied by a zesty pepper sauce. Firm texture like meat.

Delicate, fine white-fleshed flatfish. The 'Meunière' version is floured and pan-fried in lemon butter; the 'Grilled' version is simply cooked on the grill.

Whole sea bass cooked wrapped in kombu seaweed to infuse an umami marine flavor, served with melting potatoes. Price is calculated by weight.

Exceptional caviar served chilled. These black sturgeon eggs offer an explosion of iodized and buttery flavors in the mouth.

The best part of the chicken (breast with wing), served with a creamy morel sauce, mushrooms with a distinctive nutty flavor.

Gourmet beef burger topped with strongly flavored aged cheddar and onions. Usually served with fries.

Breaded veal chop fried in butter until golden and crispy, while remaining tender inside. An Italian classic.

Very tender and lean cut of beef, served with a rich béarnaise sauce (butter, egg yolk, tarragon).

An impressive, marbled, and juicy bone-in beef cut (1kg) from the Black Angus breed. Designed for sharing between two.

A vegetarian dish with Thai flavors, combining a fragrant green curry sauce with crisp asparagus and seasonal mushrooms.

A mix of fresh seasonal vegetables gently simmered in a casserole dish with olive oil and aromatic herbs to enhance their natural flavors.