À la carte

Starters

Terrine of duck liver – rhubarb chutney with tarragon – brioche

European lobster “Salpicon” – terragon – tomato – olive

Veal tartar – cauliflower – caviar

Four preparations of langoustine

Lobster “à la nage” – young vegetables

Pommes Moscovite – Imperial Heritage caviar “Oscietra”

Fried egg – potato – smoked salmon – Imperial Heritage caviar

Main courses

Turbot – 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

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