La Société

A creamy pea soup flavored with peppermint. Sweet, vegetal flavor with a hint of freshness. Ideal for a light start to the meal.

Plump and briny Gillardeau oysters. Crunchy texture and characteristic nutty flavor. Served fresh on ice.

Thin slices of ripe avocado seasoned with quality olive oil and lemon juice. Creamy texture enhanced by the acidity of the citrus. A fresh and simple starter.

Tender asparagus served with a light and rich mousseline sauce. The delicate taste of the vegetable is combined with the creaminess of the sauce. Enjoy by dipping the tips.

Crisp salad made with hearts of lettuce and fresh green beans. A light and healthy mix of vegetable textures. Simple seasoning to preserve the taste of the vegetables.

Melting eggplant with caramelized skin served with a ball of creamy burrata cheese. Sweet and savory, hot and cold contrast. A rich and indulgent dish.

Raw tuna tartare and avocado enhanced with a spicy sauce. Melting texture and fresh flavors with a kick. A classic of fusion cuisine.

Raw white fish finely chopped and seasoned with herbs and condiments. Delicate marine freshness and tender texture. Served chilled.

Sashimi of yellowtail (fatty fish) prepared 'new style', often seared with hot oil or marinated. Melts in the mouth with a rich flavor.

Shrimp-filled dim sum (steamed dumplings). Translucent wrapper and juicy filling. Served hot, usually in a bamboo steamer.

Breaded and fried langoustines or shrimp. Crispy on the outside and tender on the inside. To be enjoyed with your fingers, often served with a sauce.

Fried spring rolls filled with chicken and flavored with Thai basil. Crispy and aromatic. Traditionally served with lettuce and fresh mint.

Semi-cooked or terrine duck foie gras. Rich, creamy, and melting texture. Enjoyed on toasted or brioche bread.

Burgundy snails served in their shells with garlic and parsley butter. Intense herbaceous flavor and tender texture. A great classic of French gastronomy.

Smoked salmon served in thick slices, accompanied by rich cream and thick small pancakes (blinis). Smoky flavor and soft texture.

Osciètre caviar with firm, golden grains. Complex, iodized, and nutty flavor that bursts in the mouth. An exceptional product to be enjoyed on its own.

Thai-inspired green curry made with coconut milk, various vegetables, and tofu. Spicy, creamy, and aromatic dish. Suitable for vegan diets.

Light omelette (egg whites or whole eggs) filled with fresh ricotta and spinach. Soft texture and delicate taste.

Tubular pasta served with a tomato and basil sauce, with a hint of chili. Classic and comforting Italian flavor.

A variation of rigatoni pasta prepared with a morel mushroom sauce. Woody and rich flavor typical of these mushrooms.

Pasta served with Canadian lobster and a spicy sauce. Tender and sweet lobster meat contrasting with the heat of the spices. A luxurious pasta dish.

Salad made with king crab meat, avocado, and lettuce. The crab provides a sweet and refined flavor. Fresh and light.

Wild turbot fillet cooked on a griddle (plancha). Firm and delicate white flesh. Healthy cooking that enhances the fish's flavor.

Whole, large sole, grilled or meunière style. Fine, tender, and subtle flesh. Generous portion that can be shared by two.

Salmon fillet prepared with a miso, ginger, and sesame marinade. Umami and slightly sweet Asian flavors. Melting and fragrant flesh.

Chilean sea bass cooked with the flavors of Tom Yam Thai soup. Very spicy, lemony, and aromatic taste. For thrill-seekers.

Raw beef, hand-chopped and seasoned with classic condiments (capers, onions, mustard). Tender texture and zesty flavor. Usually served with fries or salad.

Thick, tender grilled beef steak, served with béarnaise sauce (butter-estragon emulsion). Juicy meat with a rich flavor.

Marinated beef dish grilled with Asian flavors (inspired by 'The Weeping Tiger'). Tender and fragrant, often served with a spicy sauce.

Milk-fed lamb chops, particularly tender and delicate. Recommended to be cooked pink. Sweet and refined flavor.

Thin grilled organic chicken cutlet, seasoned with curry. Lean meat served with a sweet and savory fruit and spice chutney.

Thick roasted veal chop, from a quality Limousin breed. White, tender, and juicy meat. Served with a creamy morel mushroom sauce.

Single malt Japanese whisky from the Yoichi distillery. Peaty, smoky, and maritime notes. Robust and complex.

Single malt Japanese whisky from the Miyagikyo distillery. Fruity, floral, and smooth profile. Elegant and balanced.

Japanese blended whisky bottled at cask strength. Powerful, spicy, and rich in wood and ripe fruit flavors.

Prestigious 18-year-old Japanese whisky. Deep, with notes of dried fruit, chocolate, and mizunara oak. A rare tasting experience.

Single barrel American bourbon. Notes of vanilla, caramel, and sweet spices. Rich and round on the palate.

American wheated bourbon. Smooth, with notes of butterscotch and vanilla. Easy to drink.

American rye whiskey with a high alcohol content. Spicy, dry, and powerful. Notes of pepper and fruit.

American bourbon with a high proportion of rye. Clean, spicy, and woody taste with a dry finish.