Marinated green and black olives

Choux pastry filled with red wine onion and summer truffle, truffle sauce and Parmesan

Marinated white anchovies, ricotta, lemon, and toasted brioche

Tartlet filled with tuna tartar, soy, wasabi, and shiso

Poultry liver parfait with truffle, pickles, and toasted brioche

Selection of cold cuts, and salad

Leaf lettuce, Granny Smith apple, fennel, Marcona almonds and honey vinaigrette

Burrata, marinated persimmon, tomato tartare, roasted Marcona almonds, passion fruit vinaigrette, and tarragon oil

“Curry-spiced pita”, baba ghanoush, black garlic mayonnaise, avocado, ginger, pistachios, and herb salad

Hamachi, ginger, mandarin ponzu, citrus, kaffir lime, finger lime, and marinated trout roe

Grilled king prawns, Espelette chili, roasted garlic, grilled bell pepper, capers, piperade sauce, and rouille

Seared scallop, romesco, marcona almonds, spinach, and saffron beurre blanc

Lionnes steak tartare, vendace roe, sour cream, horseradish, crispy onion, and a waffle flavored with fennel salt and browned butter

Caramelized endives, roasted walnuts, Roquefort, pistachio pesto, mixed greens, and grand-mère sauce

Escargots gratinated in garlic-parsley butter, lemon zest, and Parmesan

Lionnes onion soup, bone marrow and gruyère-gratinated levain bread with gremolata

Goat cheese salad with roasted beetroot, walnuts, honey vinaigrette, and toasted pine nuts

Cep risotto served with sautéed wild mushrooms, cep sauce, Parmesan, basil and arugula

Steamed blue mussels in creamy white wine sauce with ’nduja, lemongrass, tomato, chili, coriander, preserved lemon aioli and French fries

Garlic butter–poached lobster tail with lobster toffee, linguine, and lobster sauce

Garlic-butter grilled lobster, vanilla hollandaise, toasted brioche, lobster sauce, and fries seasoned with wild garlic salt

Garlic butter–seared and gratinéed lobster, lobster choron sauce, grilled lemon, green salad, and French fries

Pan-seared whitefish, braised spinach, roasted potatoes, and blood orange beurre blanc with salmon roe and chives

Grilled sea bass with Thai basil, mint, ginger, peperoncino, salmoriglio sauce, horseradish, and roasted rosemary potatoes

Sole pan-seared in brown butter, parsley, salted lemon, horseradish, capers, and roasted potatoes

Roasted duck breast, pistachio gomasio, caramelized endive, cherry–red wine sauce, and potato purée

Pan-seared Toulouse sausage, caramelized onions and apple, tarragon-seasoned mustard sauce, and potato purée

Grilled and braised Iberico pork cheek à la Bourguignon, pancetta, shallots, and truffle‑seasoned potato purée

Grilled Black Angus entrecôte, maître d’ butter, béarnaise sauce, and fries

Lionne pepper steak from beef tenderloin, braised spinach, and green peppercorn cognac sauce