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