La Grande Cascade

A five-course tasting menu that explores the house's classics. It offers a progression from fresh marine flavors to richer dishes like truffle macaroni, finishing with cheese and chocolate.

The complete gastronomic experience in seven courses. This menu includes additional prestige dishes such as blue lobster and truffle veal, offering a rich and varied culinary journey.

A vegetable menu highlighting seasonal vegetables. It offers refined preparations such as a savory crème brûlée and truffle macaroni without meat, ideal for a light and refined experience.

A creamy green pea soup served warm or cold. It is accompanied by edible flowers and a surprising wild garlic ice cream for a contrast of temperatures and herbaceous flavors.

A rich dish combining freshwater crustaceans and wild mushrooms. Served with a creamy Nantua sauce made with crayfish butter and a tender biscuit.

Scallops served raw in thin slices. Seasoned with bottarga (dried fish roe) for salinity and lemon gel for acidity.

Large prawns prepared to be both crispy and tender. They are accompanied by cabbage and a sauce with Asian influences, flavored with Thai spices.

The house's signature dish. Macaroni pasta cooked with luxurious ingredients: black truffle and duck foie gras, all gratinated under a layer of crispy parmesan.

Lightly smoked salmon fillet, retaining a melting texture. Served with a finely cut vegetable soup and a light sauce flavored with vodka and lime.

Pan-seared squid with a buckwheat crust for crispness. Accompanied by bitter Italian chicory, cured ham, and a black squid ink sauce.

A noble flatfish with delicate flesh. Served with asparagus in various textures and a rich sauce with Vin Jaune, a dry, oxidative Jura white wine with nutty notes.

Prestigious Breton lobster prepared in a classic sauce based on tomatoes, white wine, and aromatics. Served with tender gnocchi and fried tempura claws.

High-quality farm chicken, prepared with herbs slipped under the skin for flavor. Served with spring vegetables and a light verbena-infused purée.

A beef with a noble lineage and intense flavor. Enhanced by powerful white pepper, olives, and a Madeira wine sauce. Accompanied by a potato cake (Pommes Anna).

Lamb from the South of France, tender and flavorful. Served with Mediterranean garnishes: stuffed tomato, creamy Italian cheese, and basil sauce.

Delicate veal sweetbreads, pan-seared until caramelized. Accompanied by sweet carrots and a sauce with citrus and ginger notes.

A selection of aged French cheeses, chosen by a Parisian master cheesemonger. Usually served with bread.

A menu composed according to the products of the day's market. It offers a choice between two starters, two main courses, and two desserts, allowing you to taste the chef's cuisine at a more accessible price.

Exceptional vintage Champagne, from a specific plot. Complex and vinous.

Vintage Champagne, late disgorgement. Very mature and rich.

A multi-vintage prestige Champagne. Known for its richness, notes of hazelnut and toasted bread.

Biodynamic Grand Cru Champagne. Fresh and mineral.

A house classic from Ruinart. Balanced and fresh with notes of white fruit.

Prestige Blanc de Blancs cuvée (100% Chardonnay). Elegant and fine.

Generic but well-made white Burgundy wine. Fresh and fruity.

White wine from the Ladoix appellation. Often crisp with beautiful minerality.

A classic Meursault. Rich, buttery with hazelnut notes.

A prestigious Premier Cru from Puligny-Montrachet. Very fine, floral, and mineral, built for aging.

A Chassagne-Montrachet Premier Cru. Powerful and structured.