Matignon

Creamy soup made with kabocha squash, a gourd with a mild flavor reminiscent of chestnut. Creamy and velvety texture. Served hot, ideal for autumn.

The most tender and crisp central leaves of lettuce. Served fresh with a light dressing. A simple and vegetarian starter.

Avocado served whole, simply seasoned with olive oil and lemon. Creamy texture and rich flavor. To be eaten with a spoon.

Fresh, crisp, and slightly bitter endive salad. Served with a choice of simple vinaigrette or a rich blue cheese Roquefort sauce.

Reimagined Caesar salad using only the hearts of romaine lettuce for extra crunch. Served with creamy Caesar dressing, parmesan, and croutons.

Thin slices of marinated raw artichokes. Seasoned with a truffle-infused vinaigrette. Crunchy texture and subtle nutty flavor.

Fresh tomato salad served with a ball of creamy Italian cheese (burrata). A mix of sweet and tangy flavors. Enjoy with a drizzle of olive oil.

Healthy salad composed of quinoa, kale, pomegranate seeds, and avocado. Varied texture, both crunchy and melting. Fresh and nourishing.

Greek-style salad with cucumbers, tomatoes, olives, and feta cheese. Classic Mediterranean freshness, salty and tangy.

Edible crab meat served on a romaine lettuce salad. Delicate iodized crab flavor paired with the crisp salad.

Lobster pieces served with lettuce hearts. A luxurious starter combining the sweetness of shellfish with vegetable freshness.

Thin slices of raw fish prepared Peruvian-style (tiradito). Seasoned with green chili and yuzu (Japanese citrus) for a bright, spicy flavor.

Thin slices of raw tuna sprinkled with sesame seeds. Melting texture and marine flavor enhanced by the toasted sesame taste.

Shrimp prepared simply with olive oil and fresh basil. Aromatic Mediterranean flavors.

Smoked salmon slices served with a light cucumber cream. The fish's smoky, fatty taste is balanced by the cream's freshness.

Small thin-crust pizza topped with truffle cream and summer truffle. Crispy, rich, and intensely aromatic.

Small crispy fried rolls, filled with chicken or vegetables. Served hot, often with salad and mint. Crispy texture.

Calamari thinly sliced to resemble spaghetti, served with a bolognese-style sauce. An original, pasta-free version of an Italian classic.

Large Burgundy snails, traditionally prepared with parsley and garlic butter. Served hot in their shells.

Duck or goose foie gras terrine, rich and smooth. Served with slices of toasted bread for spreading.

Creamy specialty made from emulsified fish roe. Available plain (white) or flavored with truffle. Enjoy spread on bread or blinis.

Superior quality oysters, fleshy and briny. Served raw on ice. Intense marine flavor with a hint of hazelnut.

Oscietra sturgeon roe, with firm, golden pearls. Complex flavor with notes of butter and nuts. A luxury dish served cold.

The most prestigious caviar, from the Beluga sturgeon. Large grey pearls with a very creamy texture and delicate taste.

Tubular pasta served with a tomato and basil sauce, with a hint of chili. A classic and fragrant Italian pasta dish.

Small stuffed pasta served with a creamy truffle sauce. A rich and elegant dish with earthy aromas.

Pasta served with lobster pieces in a spicy sauce. A luxurious combination of seafood and chili.

Pan-seared scallops served with baby spinach. Tender texture and delicate sea flavor.

Salmon fillet grilled and topped with a creamy sorrel sauce, a tangy herb. A classic of French cuisine.

Sea bass prepared in a Thai Tom Yam style, with lemony, spicy, and aromatic flavors (lemongrass, chili).

Tuna steak in a sesame crust, usually seared quickly to remain medium-rare inside. Rich and textured flavor.

Whole sole cooked in butter with lemon and parsley. Fish with fine and delicate flesh. A great classic of French gastronomy.

Very thin slices of raw beef seasoned with a classic sauce (often light mayonnaise or lemon). Fresh and tender dish.

Raw minced beef seasoned with capers, onions, and condiments. Served fresh with a tender texture.

Marinated and grilled beef dish inspired by Thai cuisine. Served thinly sliced with a spicy and tangy sauce.

Tender and lean beef cut, grilled or pan-fried. Served with a sauce of your choice: béarnaise (butter and herbs) or creamy pepper.

Breaded and fried veal escalope, crispy and golden. A classic of Milanese cuisine.

Veal chop with bone, grilled or roasted. Tender and juicy meat with a delicate flavor.

Grilled baby lamb chops. Flavorful and tender meat, often served pink.

Chicken breast quickly cooked to remain tender. Served with a curry sauce and a sweet and savory mango chutney.

Layered sandwich with toasted bread, choice of filling (chicken/bacon or smoked salmon) and crunchy vegetables. Usually served with fries.

Hot sandwich with melted cheese and ham. The 'Madame' is topped with a fried egg. A Parisian bistro classic.

Slice of bread topped with mashed or sliced avocado and a poached egg with a runny yolk. A healthy and indulgent dish.

Poached eggs served on an English muffin with a creamy hollandaise sauce. Accompanied by bacon or salmon.

Light omelette made only with egg whites and spinach. A healthy and protein-rich option.

Soft-boiled eggs in their shells, flavored with truffle. To be enjoyed with toast soldiers.

Eggs prepared to your preference (scrambled, fried, poached, etc.). Simple and made to order.

French goat cheese in a log shape, with a rye straw running through it. Soft texture and characteristic goat flavor.

Soy-based plant-based yogurt. Creamy texture, a dairy-free alternative.

Plate of fresh red berries (strawberries and blueberries). Simple, sweet, and natural.

Dessert made of crispy and melting meringue, topped with cream and red berries. Airy and sweet.

Classic apple tart served with a scoop of pistachio ice cream. A warm-cold and fruity contrast.

Rum-soaked leavened cake. Soft and alcoholic, often served with whipped cream.

French pastry made of layers of crispy puff pastry and smooth pastry cream.

Creamy fresh cheese cake on a biscuit base, served with raspberries. Rich and tangy.

Chocolate cake with a molten center. Intense cocoa flavor, served warm.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Smooth texture.

Soft cookie served with chocolate sauce and a scoop of vanilla ice cream. An indulgent and nostalgic dessert.

French toast (soaked and pan-fried brioche), a house specialty. Soft, golden, and sweet.

Selection of seasonal fruit ice creams or sorbets. Fresh and light to end the meal.