À la carte

Starters

Veal tartar – cauliflower – caviar

Partridge salad – jus perlé

Four preparations of langoustine

Lobster “à la nage” – young vegetables

Pommes Moscovite – Imperial Heritage caviar “Oscietra”

Fried egg – potato – smoked salmon – Imperial Heritage caviar

Caviar “Colette” – North Sea crab – cauliflower

Main courses

Turbot – preparation of your choice

Partridge – preparation of your choice

Turbot – mashed potato – sour cream – caviar

Wagyu A5+ – lettuce – fries – baking gravy

Veal crown – veal sweetbread – vegetables

Poularde “Bresse” – open spit fire (2 pers.)
Diffrent preparations

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