La Table

A quick lunch set menu including a main course with a glass of wine or mineral water. Ideal for a business lunch or an efficient midday break.

A more complete lunch set menu allowing you to choose between a starter and a main course, or a main course and a dessert. Allows you to taste the specialties on the menu marked with a dot.

A refreshing soup made with green tomatoes, served with stracciatella (the creamy heart of burrata) and a mix of fresh herbs. Creamy texture and slightly tangy flavor. Enjoy cold as a starter.

Tender grilled leeks served with a classic vinaigrette revisited with a black garlic emulsion. Toasted buckwheat adds a crunchy touch. A vegetable starter with smoky and sweet flavors.

A fresh and crunchy Lebanese salad made with cucumber, purslane, and pomegranate seeds. Seasoned with sumac for a characteristic lemony note. A light and fragrant option.

A gourmet sandwich made with soft brioche bread filled with lobster, green Granny Smith apple, and radish. Bound with a creamy cocktail sauce. Offers a nice contrast of textures between the soft bread and the crunchy filling.

The famous mixed salad with romaine lettuce, grilled chicken breast, poached egg, bacon, croutons, and parmesan. Dressed with a creamy Caesar sauce. A complete and flavorful dish.

Crispy green asparagus served with a vinaigrette and accompanied by a fresh cheese with lemony notes. A delicate and fresh spring starter.

An individual seafood platter including quality oysters, prawns, and whelks. Served fresh on ice. Ideal for lovers of iodized marine flavors.

Six Gillardeau oysters, renowned for their generous flesh and balanced taste between saltiness and sweetness. To be enjoyed fresh, often with a squeeze of lemon or shallot vinegar.

A traditional lamb stew simmered with small spring vegetables. The meat is tender and the sauce creamy. A classic dish of French cuisine, rich and comforting.

A pollack fillet steamed to preserve its delicate texture. Served with a melting eggplant caviar and feta cheese. A light fish dish with Mediterranean accents.

A noble piece of oven-roasted veal, served with a rich morel mushroom sauce. Accompanied by puntalette (small pasta shaped like rice grains). Tender and flavorful.

An assortment of grilled or roasted seasonal vegetables, served with a spicy yogurt sauce and a mix of crunchy seeds. A healthy and colorful vegetarian option.

A high-quality piece of beef (Limousin breed), known for its flavor and tenderness. Grilled and served with classic fries and Café de Paris butter (a compound butter with herbs and spices).

Grilled octopus tentacles on the plancha, crispy on the outside and tender on the inside. Served with a fine saffron-infused mashed potato and artichokes.

Large prawns sautéed with garlic and parsley. Served with sweet coral lentils and pickled vegetables for freshness and acidity.

A thick cod loin steamed, served with ratatouille (Provençal vegetable stew) and an argan oil emulsion. A healthy dish with Provençal flavors.

A duck leg confit in its fat, with crispy skin and meltingly tender meat. Served with sautéed potatoes in duck fat (sarladaises) and sucrine lettuce.

A tender French beef steak seared on the plancha. Served classically with crispy fries and a zesty pepper sauce.

A poultry breast cooked with olives, lemon, and zucchini. Enhanced with bottarga (cured mullet roe) for an intense and salty marine note.

A large artisanal sausage, coarsely chopped (by hand) and seasoned with Espelette pepper. Served with homemade mashed potatoes and old-fashioned mustard. A rustic and flavorful dish.

A whole sole cooked in foaming butter with lemon and parsley (meunière style). Served with a fresh fennel and tomato salad. A fine and delicate fish.

A preparation of Sardinian pasta (Fregola Sarda) cooked creamy like risotto, with Kalamata black olives and possibly confit tomatoes and cheese.

Raw Limousin beef cut by hand (not machine-ground) and seasoned. Served fresh with fries and a mesclun salad.

A soft-ripened cow's milk cheese with a bloomy rind, very creamy and rich (triple cream). Coated or served with herbs for added flavor. Enjoy with bread.

A moist banana cake served with a cream flavored with whisky liqueur (Baileys) and a rich dark chocolate ganache. A gourmet and comforting dessert.

Poached meringue floats on vanilla crème anglaise. Garnished with crushed pink pralines for crunch and color. A light and sweet classic dessert.

A varied selection of cakes, tarts, and entremets prepared by the pastry chefs, presented on a trolley for you to choose from.

A savory afternoon set menu including a tasting board or terrine, accompanied by a hot drink or a glass of champagne. Perfect for a sophisticated snack.

A plate of high-quality smoked salmon (Maison Petrossian), served with a rye biscuit and lemon. A refined snack.

A sweet afternoon treat, including a pastry of your choice from the trolley, accompanied by a hot drink or a glass of champagne.