Chef Adrien Chamy

Œuf mimosa à la truffe

Beignet d’huître

Crispy mini gyoza avec poulet et citron confit

Saumon gravlax aux épices marocaines, blinis au safran

Souris d’agneau confite, jus beldi, mousseline au maïs et ses légumes glacés

Bœuf Wellington et purée de pommes de terre façon robuchon

Bûche glacée au chocolat

Œuf mimosa truffle

Scallops, chive oil, topinambours cream

Salmon tartare on a bed of salmon roe

Moroccan-spiced salmon gravlax, saffron blinis

Champagne sabayon–gratinated oysters

Pan-seared foie gras, date chutney, lightly toasted Moroccan bread

Slow-cooked lamb shank, beldi jus, corn mousseline and glazed vegetables

Saint Pierre fillet with beurre blanc sauce, glazed vegetables

Beef Wellington with Robuchon-style mashed potatoes

Chocolate bûche glacée

Œuf mimosa truffle

Oyster beignet

Moroccan-spiced salmon gravlax, saffron blinis

Crispy mini gyoza with chicken and preserved lemon façon pastilla

Slow-cooked lamb shank, beldi jus, corn mousseline and glazed vegetables

Beef Wellington with Robuchon-style mashed potatoes

Chocolate bûche glacée

Œuf mimosa à la truffe

Tartare de saumon sur son lit d’œuf de saumon

Saint Jacques snackées, huile de ciboulette, crème de topinambours

Saumon gravlax aux épices marocaines, blinis au safran

Huîtres gratinées sabayon de champagne

Foie gras poêlé, chutney de dattes, pain marocain légèrement toasté

Souris d'agneau confite, polenta crémeuse au cumin

Filet de saint pierre sauce beurre blanc, légumes glacés

Bœuf Wellington et purée de pommes de terre façon robuchon

Bûche glacée au chocolat

Mushroom velouté with perfect quail egg

Mini spring roll

Mini skewer of lacquered prawns

Sea bass ceviche with coconut milk and lime

Tuna tataki with wasabi mayonnaise

Hand-cut French-style beef tartare

Duck breast with orange sauce, Robuchon-style mashed potatoes

Royal prawns with Thai sauce, vegetable wok

Sole meunière with creamy spinach flan and classic meunière sauce

Saffron crème brûlée

Homemade orange blossom and almond ice cream, date crumble and dulce de leche

French brioche toast with red berries and caramel

Beetroot and raspberry tartare, goat cheese mousse

Savoury parmesan panna cotta, black olive and sun-dried tomato condiment

Tomato and watermelon gazpacho, feta cheese and dill oil

Salmon gravlax

Pulled beef and caramelized onion puff pastry

Tomato tarte Tatin with burrata and fresh basilic

Duck breast with orange sauce and glazed vegetables

Beef Rossini with potato mille-feuille and roasted vegetables

Braised lamb shank with jus beldi, corn mousseline and glazed vegetables

Orange blossom crème brûlée

Homemade vanilla and almond ice cream, crumble and dulce de leche

Mango tartlet with chiboust cream

Hummus with preserved lemon

Melon gazpacho

Avocado tataki

Perfect egg, mushroom cream, and toasted nuts

Mediterranean vegetable tartlet with parmesan crumble

Salmon tataki with soy and lemon sauce

Stuffed turkey supreme with porcini mushrooms and rich jus

Beef fillet glazed with teriyaki, roasted vegetables scented with sesame oil

Chargrilled lamb chops, herb-roasted baby potatoes

Saffron crème brûlée

Homemade vanilla and almond ice cream, crumble and dulce de leche

Date and fig tart

Crispy mini gyoza with chicken and preserved lemon pastilla style

Borek rolls with feta and mint

Modern take on the traditional Moroccan salad

Tomato tartlet with fresh goat cheese and ras el hanout

Roasted eggplant with tahini sauce and pomegranate

Fish ceviche with dill oil and beldi lemon zest

Slow-cooked lamb shank with creamy cumin polenta, rich jus

Revisited beef tagine with forgotten vegetables and saffron semolina

Roasted sea bass wrapped in brick pastry, with sesame and almonds

Orange blossom crème brûlée

Date and fig tart

Homemade vanilla and almond ice cream, crumble and dulce de leche