6 New-York

A fresh starter combining crunchy green beans and creamy burrata. Seasoned with a mild ginger and honey vinaigrette, garnished with basil, parmesan, and pine nuts for crunch.

Crispy spring rolls filled with a creamy mixture of ricotta and vegetables. Served with a fresh crudités salad and a tangy tartar sauce with tomato and herbs.

Seared red tuna on the outside (tataki) coated in sesame, raw inside. Accompanied by chickpeas and candied lemon for a tangy Mediterranean touch.

Freshly shelled crab meat seasoned with herbs. Served on a creamy guacamole with fresh touches of green apple and avocado oil.

A generous slice of cold duck foie gras, with a melt-in-your-mouth texture. Accompanied by sweet and savory notes with gingerbread, candied tomatoes, and an original corn vinaigrette.

A creamy risotto cooked with seasonal vegetables. Flavored with white truffle aroma for a rich, earthy taste.

A gourmet version of ham and macaroni. Enhanced with a rich jus and black truffle pieces for a luxurious and comforting taste.

A crispy thin tart topped with grilled and shelled langoustines. Seasoned with mild spices and served with a creamy lemon cream.

A cod fillet (white fish) cooked until golden. Served with pasta with shellfish and a herbaceous, iodized sorrel jus.

Plancha-grilled octopus for a tender and slightly caramelized texture. Served with crunchy wok-fried vegetables and an Asian-inspired sauce.

Tuna fillet very briefly seared to remain raw inside. Served in an aromatic lemongrass broth with small pasta (gnocchetti) and mushrooms.

John Dory fillet, a delicate white fish, grilled. Served with black rice and enhanced by a tomato chutney and a basil sauce (pistou).

Delicately poached lobster to preserve its tenderness. Served with a rich sauce (bisque) flavored with tandoori spices and black sesame.

Salted pork belly, then braised for a long time until very tender. Served rustic-style with lentils simmered with chorizo and olives.

Grilled lamb leg slice cooked on a plancha. Served with a split pea purée flavored with verbena and sweet notes of dried apricots.

A high-quality beef fillet (Simmental breed) prepared burger-style without bread. Served with a crispy potato pancake (hash brown) and herb butter.

Roasted sweetbreads (delicate offal) to be crispy outside and creamy inside. Served with carrot variations and a tangy vinegar jus.

Tender veal chop pan-seared. Coated in an aromatic crust of turmeric, hazelnuts, and parmesan, served with small pan-fried potatoes.

A signature dish by the chef highlighting Bavarian Alpine beef. A flavorful, marbled meat with character.

A selection of aged French cheeses. Served with special nut and raisin bread and cherry jam to accompany the milky flavors.

The dessert of the day, changing according to the chef's inspiration.

An intense dessert for chocolate lovers. Combines different chocolate textures with a refreshing cocoa sorbet.

A structured dessert alternating crispy layers, rich chocolate, and fruity mango. A balance between indulgence and exotic freshness.

A lemon-inspired variation of lemon tart. Creamy mascarpone cream, spiced biscuit (speculoos), and airy meringue.

A comforting, nostalgic dessert. Creamy rice pudding served with brioche French toast and sweet pink pralines.

A fresh and light seasonal fruit salad. Dressed with a syrup flavored with green tea and ginger, served with a tangy yogurt ice cream.

A fresh cheese cake revisited with exotic flavors. A marriage of coconut and mango with a hint of Japanese herb (shiso).

A complete 5-course tasting menu, created according to the inspiration of the moment. Ideal for discovering the chef's cuisine through a variety of surprise dishes.

A prestigious French sparkling wine from the Champagne region. Fresh, with fine and elegant bubbles.

A classic champagne from a renowned house, known for its finesse. Notes of fresh fruit and brioche, perfect as an aperitif.

An elegant rosé champagne with subtle red fruit aromas. Delicate and refined on the palate.

A Norman variation of the traditional Kir. A sparkling and fruity mix of pear cider (poiré) and cassis liqueur.

A bitter and sparkling orange aperitif cocktail. Revisited here with pear cider (poiré) instead of classic prosecco.

A luxurious version of the Spritz cocktail where sparkling wine is replaced by Champagne. Drier and more elegant than the original.

A sweet natural wine from the South of France, aged (hors d'âge). Amber color with complex notes of nuts, dried fruits, and caramel.

A very aromatic and sweet white wine from Alsace, made from late-harvested grapes. Rich in flavor with notes of lychee, rose, and spices.

A sweet white wine from organic farming.