Verde

High-quality Norwegian salmon (Label Rouge), served with a creamy dill-infused cream and warm blinis (small thick pancakes). A classic, fresh, and delicate starter.

Breaded and fried mozzarella cheese for a crispy exterior and melted interior. Accompanied by a fresh tomato and basil sauce.

Raw fish (greater amberjack) marinated in lime juice (

Sautéed mushrooms with garlic and parsley, served with a slow-cooked egg with a runny yolk. Enhanced by an original touch of lemon and coffee.

Semi-cooked duck foie gras, offering a melt-in-your-mouth and rich texture. Served with a spicy mango chutney for a sweet and savory balance.

Thin slices of raw scallops, seasoned with clementines for freshness and puffed buckwheat for crunch.

Langoustines coated in a crispy batter and flavored with basil. A house specialty.

Grilled octopus tentacles, tender and slightly caramelized. Served with potatoes and a smoked onion cream.

Fresh salad composed of artichoke hearts, peppery arugula leaves, and shavings of salty parmesan.

Diced raw tuna, seasoned and served with creamy avocado. A fresh and light dish.

Osciètre sturgeon roe, known for its firm pearls, amber color, and iodized hazelnut flavor. A luxurious dish served fresh.

Exceptional caviar in a large format, selected for its superior quality. Ideal for special occasions.

Thin slices of Spanish dry-cured ham (Iberico), known for its intense nutty flavor and melting fat.

A giant king crab leg, shelled. White, firm, and sweet flesh, served as a prestigious dish.

Creamy Italian fresh cheese (Burrata) served with soft focaccia bread. Generous portion to share.

Large flatfish served whole, ideal for sharing. Fine and delicate flesh. Choice of cooking: pan-seared with lemon butter (meunière) or grilled.

A large piece of Angus beef (600g), marbled and flavorful. Grilled to develop its aromas.

Giant bone-in rib steak, from the Black Angus breed. Very tender and flavorful meat, perfect for red meat lovers.

Pizza topped with fresh black truffle, offering a powerful and earthy aroma. A signature dish of the restaurant.

Pizza topped with a ball of creamy Burrata cheese in the center, melting on the hot dough.

Short tube-shaped pasta, served with a creamy truffle sauce. Rich and fragrant.

Salad of fresh leaves dressed with a light vinaigrette.

Creamy and buttery mashed potatoes.

Fried potato sticks, golden and crispy.

Selection of seasonal vegetables, sautéed or steamed.

Mashed potatoes flavored with truffle for a refined taste.

French fries seasoned with truffle oil or truffle shavings.

Dry and fruity rosé wine from Provence, selected by the restaurant.

Gastronomic rosé, fine, elegant, and aromatic (peach, flowers).

Prestige cuvée from Minuty. A very pale rosé, delicate and silky on the palate.

Premier Grand Cru Classé from Bordeaux (Graves). A mythical red wine, complex and smoky.

Premier Grand Cru Classé from Bordeaux (Margaux). Famous for its elegance, finesse, and enchanting aroma.

Premier Grand Cru Classé A from Saint-Émilion. A rich, unctuous red wine of great depth.

Premier Grand Cru Classé from Pauillac. A powerful, structured wine built for very long aging.

Premier Grand Cru Classé from Pauillac. Known for its opulence, blackcurrant aromas, and artist labels.

One of the most expensive and sought-after wines in the world. Pure Merlot from Pomerol, offering unforgettable richness and velvety texture.