La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.

APPETIZERS

RIS DE VEAU "DU BARRY" | 41

glazed sweetbread, ginger jus, cauliflower, toasted oats, purslane

FOIE GRAS AUX FRAISES | 43

duck foie gras terrine, strawberry, pickled angelica, toasted brioche

MARUEREAUX ESCABÈCHE ET GROSEILLE | 31

mackerel eschabeche, red currants, pickled radish, rye bread tuile

MAIN

DUO DE BOEUF | 68

braised black angus short ribs or NY strip steak, thumbelina carrot, swisschard, verbena berry infused beef jus

BAR EN PAUPIETTE SAUCE MEURETTE | 56

black sea bass, wrapped in crispy potatoes, leek fondue, red wine sauce

POULET À L’ESTRAGON | 51

tarragon marinated sasso chicken breast, leg ballottine with choron sauce summer beans and tomato fricassée, natural jus and birch syrup

APPETIZERS

SALADE D’ÉTÉ | 26

tender baby lettuce, kohlrabi, green goddess dressing, nectarine, salted marcona almonds and mimolette

TARTE CAROTTE VADOUVAN | 29

curried rainbow carrots, shallot compote, pecorino romano sablé

VELOUTÉ DE MAÏS | 26

chilled corn soup, fresh ricotta, iberico ham, corn tuile and delfino cilantro

MAIN

RISOTTO ARTICHAUTS ET CHANTERELLES | 46

artichokes and chanterelles risotto, pecorino cream sauce, port wine reduction, marjoram

RAVIOLI AUX TOMATES SECHÉES | 42

sundried tomato ravioli, mornay, potato espuma, cashew tomato romesco and aged balsamic