À la carte

Starters

Veal tartar – cauliflower – caviar “Imperial Heritage”    

Langoustine – green asparagus – girolles

Wagyu A5+ – sea urchin – caviar “Imperial Heritage”        

Four preparations of langoustine

European lobster “Homardine” – green asparagus – morel                               

Pommes Moscovite – caviar “Imperial Heritage” Oscietra            

Fried egg – potato – smoked salmon – caviar “Imperial Heritage”

 

Main courses

Turbot – preparation of your choice

Turbot – mashed potato – sour cream – caviar

Wagyu A5+ – lettuce – fries – baking gravy

Milk Lamb Pyrenees – rack – carré – parsley – salad              

Poularde “Bresse” – open spit (per 2 persons)
Different preparations

Veal crown – veal sweatbread – vegetables
Desserts

Juliette ’23 – 5 preparations of chocolate grand cru

Vanilla ice cream – chocolate sauce – cream

Ice cream – sorbet

Lemon “Colette” – exotic fruit sorbet – homemade limoncello

Crêpe Suzette

Crêpe Normande

Baba au rum

Cheese trolley