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Miso soup with tofu & wakame

Maki roll, salmon, avocado, cucumber

Teriyaki salmon with steamed jasmin rice and soy sauce

Japanese cabbage salad, sesame dressing

Strawberry mochi

Octopus with lemon & parsley

Tuna tartare with avocado, citrus, olive oil

Chicken supreme with new potatoes and beans

Brownie macadamia (brownie aux noix de macadamia)

Pour l'apéritif des pièces apéritives créatives froides et chaudes 3 par personne

Sur une poêlée de girolles au citron confit au sel, un oeuf parfait, herbes fraîches

La panna cotta de homard, un émietté de crabe, une légère acidité à la pommes verte

Sur un ragoût de légumes au sumac et curcuma, des saint-jacques poêlées, un jus d'herbes fraîches

Le filet de poisson en basse température puis poêlé, son risotto de fenouil aux olives, sauce au haddock fumé

Ou le pavé de filet de veau en basse température mais parfaitement tendre puis poêlé, des tagliatelles de légumes de saison au curcuma, sauce orloff aux cèpes

Le fromage

Le cappuccino de fraises et framboises, un sablé diamant, crème fouettée à la vanilles de martinique, un coulis de fruits rouges

Pour l'apéritif des pièces apéritives créatives froides et chaudes 5 par personne

La mise en bouche sur une crème de morilles, un oeuf parfait, salaison à l'oeuf de truite

Selon ma propre recette ma terrine de foie gras de canard en mi-cuisson, des shitakés au saké et 5 épices, brioche croustillante

Le consommé agrémenté de gingembre et citronnelle aux pleurotes, gambas black tiger et saint-jacques, herbes fraîches

Le bœuf sauté à la sauce soja et son accompagnement de nouille soba au sarrazin et petits légumes

Les babas au limoncello, espuma limoncello coco

Les mignardises créatives 3 par personne

Mix de bruschettas

Carpaccio de boeuf aux épices

Guioza aux crevettes, bouillon asiatique

Crispy spring rools, mayo spicy

Cromesquis de poulpe, mayonnaise au paprika fumé

Nouilles udon aux scampis

Tiramisu en mille feuilles

Brownie au chocolat, chantilly citron vert

Cheesecake au fruits rouges

Mix de bruschettas

Tarte fine de gambás, salade fraicheur

Ravioli homard/saumon, sauce homardine

Filet de boeuf, gnocchi a l’ ail et sauce choron

Chocolat en 3 textures

Tuna carpacio

Scallops, leek confit, kale, buckwheat, bagna cauda sauce

Lobster, fregola sarda, yuzu, orange bisque

Lemon tart

Foie gras with riesling gelée and toasted brioche (delicate duck liver paired with sweet local wine jelly)

Trout tartare with apple, dill and horseradish cream

Warm goat cheese with beet carpaccio and walnut vinaigrette

Burrata with roasted cherry tomatoes, basil oil & balsamic pearls

Beef carpaccio with truffle aioli and aged parmesan shavings

Octopus salad with citrus segments and herb gremolata (tender seafood, bright acidity, green finish)

Duck liver parfait with fig compote and brioche toast (silky, rich and sweetly balanced)

Beetroot tartare with goat cheese snow and hazelnut crumble (a vegetal riff on beef tartare — earthy, creamy, nutty)

Scallop ceviche with champagne vinaigrette and pink peppercorn (delicate acidity and marine purity)

White asparagus velouté with croutons and chervil oil (spring delicacy with light herbal infusion)

Buckwheat gnocchi with mushrooms and aged cheese foam

Pike quenelles in riesling cream sauce (delicate fish dumplings in fragrant wine-infused sauce)

Lobster ravioli with saffron cream sauce (rich, luxurious and golden)

Porcini mushroom risotto with taleggio and thyme (earthy, creamy, and deeply aromatic)

Tagliolini with black truffle and brown butter crumbs (minimalist and indulgent — aroma speaks first)

Truffled cauliflower velouté with parmesan tuiles (creamy, aromatic, with crisp cheese garnish)

Lobster bisque with cognac foam (deep, rich shellfish essence elevated with finesse)

Wild mushroom tart with soft egg and tarragon oil (savory pastry with herbal depth and runny yolk)

Game medallions with spiced plum chutney and potato millefeuille

Beer-braised pork belly with mustard seed glaze and root vegetables

Vegetarian “judd” with smoked tofu, broad beans & herb jus

Osso buco with gremolata and saffron polenta (slow-cooked veal shank, rich and melting)

Sea bass fillet with white wine caponata and crispy capers (light, layered and sicilian-inspired)

Stuffed eggplant rolls with ricotta, spinach & pistachio crust (classic soul food — elevated in form)

Beef tenderloin with red wine jus and gratin dauphinois (french bistro soul in a fine-dining jacket)

Duck breast with cherry reduction and celeriac purée (gamey richness, sweet acidity, rooty silk)

Vegetable cassoulet with white beans, truffle oil & crispy shallots (classic comfort reimagined for plant lovers)

Speculoos cheesecake with salted caramel and crispy almonds

Pear tart with riesling-poached pears and almond cream

Chocolate-mousse-stuffed liège waffle with orange zest

Deconstructed tiramisu with mascarpone espuma and coffee gel (a modern take on the beloved classic)

Lemon olive oil cake with limoncello glaze and rosemary dust (moist, bright, and herby)

Dark chocolate cannoli with orange ricotta and candied peel (crunch, richness, and citrus burst)

Crème brûlée with madagascar vanilla and caramel shard (crunch, cream, and pure vanilla elegance)

Opera cake with coffee ganache and gold leaf (layered indulgence with depth and drama)

Tarte tatin with spiced apple and armagnac cream (upside-down caramel magic with a boozy kiss)