Hou Bu Xun Fa Shi Can Ting

A lunch menu including an amuse-bouche, a starter, a main course, a dessert, and a hot drink. It is a popular option for discovering refined French cuisine in a concise format.

A more substantial tasting menu that begins with an amuse-bouche, followed by two starters of your choice, a main course, a dessert, and a hot drink. Ideal for exploring a wider variety of flavors.

The complete chef's experience, offering an amuse-bouche, two starters, two main courses, a dessert, and a hot drink. This menu allows for a rich and varied gastronomic journey.

A selection of two wines chosen by the sommelier to accompany your meal. Each glass is served in a 100ml portion.

A food and wine pairing consisting of three selected glasses. Perfect to accompany a full menu.

The most complete wine pairing experience with four distinct glasses. Ideal for longer tasting menus.

Caviar served with fresh snow crab and a flavorful crustacean jelly, accompanied by a light cauliflower mousse. A luxurious dish with delicate textures and marine flavors.

Fresh sea urchins served with a cold and creamy eggplant soup. A unique combination of iodized and vegetable flavors.

Osciètre caviar served with smoked salmon and thin slices of potato, enhanced by a lemon cream. A refined classic combining the saltiness of caviar and the sweetness of potato.

A beetroot preparation served with apples, bitter salad leaves, and a zesty green mustard sorbet. A fresh and complex vegetarian dish.

Creamy butternut squash soup served with a Comté cheese mousse and crunchy seeds. A comforting, sweet, and rich dish.

Pan-seared squid accompanied by spicy chorizo and a smooth olive oil zucchini purée. A blend of land and sea flavors with a Mediterranean touch.

A mushroom tart with caramelized onions and high-quality Iberian ham. Flavorful and crispy.

Roasted abalone with garlic and parsley, served with a rich sauce made from its liver. A delicate and prized dish for its tender texture.

Confit oyster served on a spelt grain risotto with green asparagus. A warm and textured interpretation of the oyster.

Black cod served with a light daikon radish purée. The fish is known for its rich, buttery flesh.

Red snapper fillet cooked on the skin for crispiness, served with a green broccoli sauce and a pepper sauce. An elegant and balanced fish dish.

Roasted Iberian pork pluma (tender cut from the shoulder), served with a spicy chorizo condiment. Juicy and very flavorful meat.

Tender lamb fillet seasoned with harissa (chili paste), served with couscous and vegetables. A dish with North African influences.