Alliance

A surprise tasting menu, composed according to the chef's current inspiration. A succession of dishes highlighting seasonal products.

Delicate ravioli stuffed with leeks, served with a creamy sauce with smoky notes and garnished with black truffle. A dish with rich, earthy flavors.

A selection of French cheeses aged to optimal maturity. Usually served with bread.

A selection of wines by the glass chosen by the sommelier to perfectly complement each stage of the tasting menu.

A grand multi-course tasting menu, offering a complete journey through the menu with exceptional products such as caviar, lobster, and truffle.

Fresh spider crab meat, presented in thin slices of radish acting as ravioli. Seasoned with Madras curry and apple for a spicy and fruity touch.

A traditional pâté en croûte filled with game meats. Accompanied by quince for sweetness and spinach.

Melting potato gnocchi served in a rich and creamy sauce, topped with Osciètre caviar. A marriage of comfort and luxury.

Leek ravioli served with a smoky-flavored cream and black truffles. A gourmet and aromatic vegetarian dish.

Pan-seared scallops, accompanied by sweet squash and flavored with floral notes of geranium.

Wild boar meat slow-cooked in a rich wine and herb sauce, 'hare à la royale' style. Tender and very flavorful.

A whole Racan hen prepared with lobster coral slipped under the skin to perfume the flesh. Served in two stages for two guests.

Selected and aged cheese platter.

Dessert composed of thin layers of crispy puff pastry, hazelnut cream, and a touch of kumquat citrus for acidity.

A fresh dessert highlighting pear, paired with citron (Buddha's hand) and the herbaceous notes of green shiso.