Our Menu

 

 

 

 

THE STARTERS

 

Stuffed macaronis with black truffle, celeriac and duck foie gras « en gratin » – 115€

Roasted white asparagus with buckwheat, borage velouté and Osciètre caviar – 98€

Carabineros a la plancha, creamy artichoke with chestnut honey, chestnut emulsion – 85€

Blond morel mushrooms stuffed with duck foie gras, wild garlic and broad beans – 75€

Osciètre prestige caviar, buckwheat blinis – 110€ les 20g /275€ les 50g

 

THE FISHES

 

Braised sea bass, imperial caviar, beech wood smoked sea potatoes – 125€

Glazed sole with shellfish juices, lobster medallion, steamed romaine lettuce leaf – 105€

Turbot in a shell of shiitake mushrooms, natural spring vegetables, brown butter with lemon caviar – 95€

 

THE MEATS

   

Rossini style beef filet from Bavaria, steamed seasonal vegetables – 105€

Duck from Challans à l'orange, blood orange condiment, carrots and mushrooms lentins de chêne with thyme flower – 190€ for two

André Malraux squab from Finistère, fondant potatoes, peas, and caramelized sweet onions – 95€

 

THE CHEESE

 

Selection of fine cheese by Claire Griffon – 35€

 

THE DESSERTS

 

Crepes Suzette, flamed with Grand Marnier – 45€

Soft meringue and red vanilla from Tanzania, crispy milk veil– 38€

Grand cru chocolate, light emulsion, fleur de lait ice cream– 35€

Elysée timbale 2026 version, vanilla, rosewater and raspberry– 35€

A selection of seasonal ice creams and sorbets – 35€