Chef Nagui Kasri

Assortiment de mises en bouche du moment

Fish carpaccio with Asian inspiration

Cappuccino salé du moment (vegetarian)

Seasonal healthy entrée suggestion

Ceviche of the moment with citrus

Tartare de poisson extra frais and condiments

Beetroot tartare with goat cheese mousse (vegetarian)

Perfect egg 64° with seasonal velouté (vegetarian)

Nage de Saint-Jacques, bisque de homard

Confit salmon with seasonal garnish and crustacean cream

Seasonal vegetarian creation (fusion-inspired) (vegetarian adaptation possible)

Seasonal fish or light meat option, chef-defined

Entremet signature trompe l’œil

Trompe l’œil citron fondant

Dessert du moment

Tartelette aux fruits rouges

Fish carpaccio with Asian flavors

Beetroot tartare with goat cheese mousse and pecans (vegetarian)

Cappuccino du moment, chantilly salée (vegetarian)

Velouté of seasonal vegetables and egg (vegetarian)

Ceviche of the moment with citrus emulsion

Seasonal vegetable velouté with truffle oil (vegetarian)

Tartare of fresh fish with condiments

Oeuf parfait 64°, velouté de saison (vegetarian)

Confit heart of salmon, crustacean cream

Poisson du moment

Seasonal fusion vegetarian dish (vegetarian adaptation possible)

Plat du moment healthy/fusion

Entremet signature trompe l’œil

Trompe l’œil citron fondant

Seasonal dessert suggestion

Coeur coulant au chocolat pur Caraïbes

Carpaccio de poisson extra frais aux saveurs asiatiques

Beetroot tartare with goat cheese mousse and pecans (vegetarian)

Cappuccino salé du moment (vegetarian)

Tartare de poisson extra frais, seasonal condiments

Ceviche of fresh fish with citrus emulsion

Seasonal vegetarian dish (e.g., miso vegetables or fusion risotto) (vegetarian adaptation possible)

Tartare de poisson, seasonal garnish

Seasonal healthy dish (chef’s choice – defined together)

Trompe l’œil citron fondant

Entremet du moment

Tartelette aux fruits rouges

Dessert du moment

Assortiment de mises en bouche du moment

Duo de foie gras with passion condiment

Oeuf parfait, velouté truffé (vegetarian)

Fish carpaccio with Asian accents

Velouté with fruits secs and truffle oil (vegetarian)

Seasonal tartare of fish with condiments

Beetroot tartare with goat cheese mousse (vegetarian)

Seasonal entrée suggestion

Côte de bœuf Black Angus with morel sauce (to share)

Confit souris d’agneau

Seasonal pigeon or veal dish

Vegetarian chef's creation (adapted from plat de saison)

Entremet entier du moment à partager

Signature trompe l’œil

Coeur coulant au chocolat Caraïbes 66%

Seasonal dessert of the moment

Mini cappuccino salé (vegetarian)

Carpaccio de poisson du moment aux saveurs asiatiques

Oeuf parfait 64°, velouté de saison (vegetarian)

Duo de foie gras, passion condiment

Beetroot tartare, goat cheese mousse and pecans (vegetarian)

Velouté de légumes du moment with dried fruits and truffle oil (vegetarian)

Tartare de poisson du moment and condiments

Entrée du moment

Filet de pigeon royale, jus corsé

Confit salmon heart, crustacean cream and vegetables

Seasonal vegetarian dish (adaptation on demand)

Veal grenadin, truffle jus, seasonal garnish

Entremet du moment

Entremet signature trompe l’œil

Coeur coulant au chocolat Caraïbes 66%

Tartelette aux fruits rouges

Duo de foie gras and seasonal condiment

Velouté de saison, mollet egg and truffle oil (vegetarian)

Burrata on fire with beetroot and mango (vegetarian)

Seasonal entrée to be defined (chef’s suggestion)

Blanquette de veau with morels

Poisson du moment

Seasonal vegetarian option (e.g., risotto or gratin – to be defined) (vegetarian adaptation possible)

Souris d’agneau confite, seasonal garnish

Dessert du moment

Trompe l’œil citron fondant

Entremet de saison

Tartelette aux fruits rouges

Assortiment de mise en bouche du moment

Duo de foie gras and passion condiment

Carpaccio of seasonal fish with Asian flavors

Cappuccino salé du moment (vegetarian)

Velouté aux légumes du moment, dried fruits and truffle oil (vegetarian)

Beetroot tartare, goat cheese mousse and caramelized pecans (vegetarian)

Tartare de poisson extra frais du moment et condiments

Oeuf parfait 64°, velouté de saison (vegetarian)

Black Angus côte de bœuf to share with seasonal garnish and morel sauce

Grenadin de veau, truffle jus and seasonal vegetables

Scallop nage with leek fondue and lobster bisque

Seasonal vegetarian risotto or creative chef’s vegetable dish (vegetarian option by adaptation)

Entremet signature trompe l’œil

Trompe l’œil citron fondant

Entremet entier du moment à partager

Coeur coulant au chocolat pur Caraïbes 66%, crème anglaise

Duo de foie gras, passion condiment

Burrata on fire with beetroot and mango condiment (vegetarian)

Tartare de poisson extra frais et condiments

Cappuccino du moment, chantilly salée (vegetarian)

Velouté de saison, mollet egg & truffle oil (vegetarian)

Perfect egg 64°, seasonal velouté (vegetarian)

Beetroot tartare with goat cheese mousse and pecans (vegetarian)

Ceviche of fresh fish with citrus emulsion

Nage of seared scallops, leek fondue and lobster bisque

Souris d’agneau confite, seasonal garnish and sauce

Filet de pigeon royale, jus corsé, garniture de saison

Seasonal risotto with truffle oil (vegetarian adaptation possible)

Trompe l’œil citron fondant

Entremet de saison

Coeur coulant au chocolat pur Caraïbes 66%, crème anglaise