Marinated green and black olives

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

Marinated white anchovies, ricotta, and lemon

Marinated salmon with capers, chives, lemon, dill, trout roe and mustard sauce

Cognac-flambéed foie gras pâté, cherry, and toasted brioche

Thinly sliced beef tenderloin, egg yolk, fried capers, vendace roe, shallots, crispy fried onions, horseradish, and remoulade sauce

Burrata “Pico de Gallo” and melon gazpacho

“Curry pita” brushed with browned garlic butter, baba ghanoush, black garlic, ginger, pistachios, and herb salad

Hamachi, dashi, ginger, dill oil, ponzu, grilled avocado and marinated rainbow trout roe

Fresh prawns, avocado, Américaine sauce, and a poached quail egg

Marbled beef fillet, Dijon mustard, capers, shallots, olive oil, and chives

Cheese soufflé made with 36-month aged Comté cheese, Piperde sauce, Parmesan, and summer truffle
foie gras +6€

Grilled tomatoes, pistachio pesto, goat cheese, green salad and lemon vinaigrette

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

Grilled octopus, cauliflower couscous, romesco, and Antiboise sauce

Selection of cold cuts, marinated olives, and salad

Green pea risotto with lemon zest, fried scallops, wild mushrooms, mint, and green curry

Linguine pasta with truffle-sage butter, Parmesan, sautéed wild mushrooms, and chanterelle sauce

Steamed blue mussels in a creamy white wine sauce, flat-leaf parsley, salted lemon mayonnaise, and French fries

Pike-perch pan-fried in browned butter, prawns, horseradish, new potatoes seasoned with dill, and chanterelle sauce

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

Grilled spring chicken, braised spinach, sauce Suprême , and roasted potatoes

Pan-fried Toulouse sausage, caramelized onions and apples, with a tarragon-spiced mustard sauce

Pan-fried veal sweetbreads, pancetta, chimichurri, dark sage sauce, and black truffle

Grilled Black Angus beef ribeye, maître d’hôtel butter, Béarnaise sauce, and French fries

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

Lyonnaise ham, toasted brioche, caramelized onions, fried egg, truffle sauce, summer truffle, green salad, and fries